Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Celery Seed | 1 stalk (40g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| White Mustard | 1 tsp (5g) yellow | 3 |
| Seed | not in our table | 0 |
| Bean | 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
- quarter pint red
- four tablespoons white mustard seed
- two tablespoons white
- two tablespoons celery seed
- two tablespoons allspice
- one peck of green tomatoes
- half peck string beans
- quarter peck of small white onions
- two large heads cabbage
- one small box yellow mus- tard
Directions
Miss Lou Browne, Washington City.
One peck of green tomatoes, half peck string beans, quarter peck of small white onions, quarter pint red and green peppers mixed, two large heads cabbage, four tablespoons white mustard seed, two tablespoons white or black cloves, two tablespoons celery seed, two tablespoons allspice, one small box yellow mus- tard, pound brown sugar, ounce of turmeric, some cauliflower ; slice the tomatoes and let stand over night in brine that will bear an egg ; then squeeze out brine, chop cabbage, onions and beans, chop tomatoes sepa- rately, mix with the spices, put in a porcelain kettle, cover with vinegar and boil three hours.