Estimated Nutrition (whole recipe, rough)
Counts 15 of 16 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cabbage | 1 cup shredded (89g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| White Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 gallon vinegar add half a cup of salt
- two gallons vinegar
- 4 quarts of sliced cucumbers
- 1 quart of sliced onions
- 1 tablespoon of 44 tee useful cook book turmeric
- 2 tablespoons of ground mustard
- 2 quarts of vinegar
- two gallons tomatoes
- 2 quarts vinegar
- 1 quart of sugar
- 1 tablespoonful each of allspice
- two gallons of sliced cabbage
- 1 gallon of green tomatoes
- 1 gallon of vinegar
- two-thirds cup of salt
- 1 pint of salt sprinkled over
- 1 pint of ground hoi-se-radish
- 1 pint of salt
- a cup of salt
- a dash of mixed spices
- a cup of whole black pepper
- a pint of salt
- 3 small tablespoons powdered alum
- 5 lbs
- 1 teacup of white mustard seed
- 44 tee useful cook book turmeric
- 12 onions
- 6 red peppers
- 2 tabl^pooniuls of salt
- 2 tablespoonf uls each of gronnd mustard
- 1 dozen of chopped onions
- 3 lbs
- one hard head cabbage
- 6 large onions
- 3 small red peppers
- 4 lbs
- one dozen green peppers
- 2 lbs
- 1 table- spoon each of cloves
- vinegar
- salt
Directions
Wash cucumbers and pack in jars. To 1 gallon vinegar add half a
cup of salt, 3 small tablespoons powdered alum and a dash of mixed
spices. Pour vinegar over cucumbers and seal cold. Will also keep if
packed in crocks, covered with grape or horse-radish leaves, and weighted.
Mes. C. a. Maetin.
FEENCH PICKLES. Two gallons vinegar; half lb. ground mustard; 1 lb. white mustard seed; 1 lb. black mustard seed; quarter lb. whole cloves; quarter lb. all- spice; quarter lb. turmeric; quarter lb. celery seed; 3 oz. mace; half lb. ginger root; 5 lbs. brown sugar; half oz. cayenne pepper. Wash pickles and let stand in salt water 34 hours, then scald in same water, drain and put in cold vinegar, to which spices, etc., have been added.
C. E. Mooee.
Pour quarts of sliced tomatoes'; 4 quarts of sliced cucumbers ; 1 quart of sliced onions. Sprinkle with salt, let stand over night, drain through sieve and add 1 oz. celery seed; half oz. allspice (whole) ; 1 teacup of white mustard seed;. half a cup of whole black pepper; 1 tablespoon of
44 TEE USEFUL COOK BOOK
turmeric; 2 tablespoons of ground mustard; 2 quarts of vinegar; 1 lb. brown sugar. Put sugar, ground mustard and turmeric in vinegar and heat boiling hot and pour on the pickles. Flossie Nelson.
GEEEN TOMATO PICKLES. Two gallons tomatoes; 12 onions; 6 red peppers; 2 tabl^pooniuls of salt ; 2 quarts vinegar ; 1 quart of sugar ; 2 tablespoonf uls each of gronnd mustard and black pepper; 1 tablespoonful each of allspice and cloves. Mix all together and stew until tender, stirring often. Put up in glass jars. Mrs. Hattie Cakpentee.
BOEDEAU SAUCE. Two gallons of sliced cabbage; 1 gallon of green tomatoes; 1 dozen of chopped onions; 1 gallon of vinegar; 1 oz. of celery seed; 1 oz. of ground ginger; half lb. of white mustard seed; 3 lbs. of sugar; half a pint of salt. Put salt on cabbage, tomatoes and onions after chopping; let stand over night, drain, add other ingredients and boil half an hour.
J\lRS. if. L. Van De Bogaet.
PICCALILLY PICKLE. One hard head cabbage, chopped fine; half a peck green tomatoes, chopped fine; two-thirds cup of salt. Let stand over night. Morning, scald in their own_ juice; press dry in colander, or drain through a bag. Then take 6 large onions and 3 small red peppers, chopped. Heat 2 quarts of vinegar; half lb. mixed spices tied in small bags; 4 lbs. brown sugar; one-quarter lb. white whole mustard seed. Mix with cabbage, etc., scald until almost boiling. Makes about 1% gallons pickle.
Mrs. F. Starkins.
CHOW-CHOW. Half a bushel green tomatoes, chopped line; 1 pint of salt sprinkled over same; pour boiling water over tomatoes and let stand over night. Drain morning and mix with other finely chopped ingredients, spice and cover with vinegar and boil slowly. One dozen green peppers, remove seeds; 1 pint of ground hoi-se-radish ; 1 pint of salt; 2 lbs. sugar; 1 table- spoon each of cloves, cinnamon, allspice, mustard seed and celery seed.
Mrs. W. H .Bryan.