Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 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 |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- one pint to a peck
- one pint of sugar to each gallon
- a pint of mus- tard seed
- a pint of sugar to each gallon vinegar
- half wide in the middle
- one side is boiled
- salt
- vinegar
- mustard
- cayenne
- pepper
Directions
Take green tomatoes, wash clean, cut away a small
218 THE BUCKEYE COOK BOOK.
piece from each end, slice and place in a large wooden bowl, • chop quite fine, place in a crock and mix salt with them, (one pint to a peck,) let stand twenty-four hours and drain thoroughly; take twice or three times as much cabbage, chop fine, mix salt in same proportions, add enough water to make moist and let stand same time as tomatoes, drain, place again in separate jars, cover each with cold weak vinegar, after twenty-four hours drain well, pressing hard to extract all the juice; mix tomatoes and cabbage to- gether, take a double handful at a time, squeeze as tightly as possible, and place in a dry crock ; take the stone jar in which they are to be pickled, place in it a layer of tomatoes and cabbage, sprinkle with pep- per, whole mustard seed, and horse radish, then another layer of tomatoes and cabbage, next spice, and so on until jar is almost full, occasionally sprink- ling with cayenne pepper; cover with strong cider vinegar to each gallon of which a teacup sugar has been added. Place a saucer or pieces of broken china on pickles to keep them under vinegar. If a white scum rises, drain off vinegar, boil, skim, and pour hot over pickles. Prepare mustard, pepper and horse radish, as follows : take green garden peppers, cut in two, place in salt water over night ; the next morning drain and chop quite fine ; to a pint of mus- tard seed, add teaspoon salt, pour in boiling water, let stand fifteen minutes and drain; slice horse radish and chop fine. Tomatoes and onions are nice pre- pared in the same way. For sliced pickles, take cu-
PICKLES. 249
cumbers and onions, or tomatoes and onions; slice and prepare as above.
Take green or half-grown muskmelons, cut a piece the length of the melon and an inch and a half wide in the middle, tapering to a point at each end, take out the seeds with a teaspoon, secure each piece to its own melon by taking a stitch with a needle and white thread. Make a strong brine of salt and cold water, pour it over them, and after twenty-four hours take them out. For filling, use chopped tomatoes, chopped cabbage, small cucumbers, small white onions, and nasturtion seed, each prepared in separate jars, by remaining in salt water twenty-four hours ; add also green beans boiled in salt water until tender. For spice, use cinnamon bark, whole cloves, sliced and chopped horse radish, cayenne pepper, and mus- tard seed, the latter prepared as heretofore directed. Fill each mangoe with the cucumbers, onions, beans and nasturtion seed, then add the chopped cabbage and spice, sprinkling on the cayenne pepper last. Sew in the piece in its proper place with a strong white thread ; when all are thus prepared, place in a stone crock, cover w\,th weak cider vinegar, let remain over night ; in the morning drain off this vinegar, place the mangoes in a porcelain kettle, add fresh vinegar enough to boil them in, and a pint of sugar to each gallon vinegar, boil half an hour; (as this vinegar cannot be used again, it may be weakened with water, or only a few mangoes may be boiled at a time, or
250 THE BUCKETS COOK BOOK.
when one side is boiled, turn them over on the other.] Place in a jar, cover with good cider vinegar, let stand all night, in the morning drain off vinegar and boil it, adding one pint of sugar to each gallon, and pour boiling hot over the mangoes, drain off and boil the vinegar three or four times and they are done. This is not the usual way of preparing mangoes, but it is much the best. To pickle nasturtions, soak as collected in salt and water for twenty-four hours, drain, and put into cold vinegar ; when all the seed is thus prepared, drain, and cover with fresh boiling hot vinegar. To pickle peppers, take large green bnes, make a small incision at the side ; if you wish them very hot leave in the seeds, if not, take out all or the greatest part, being careful not to mangle the peppers ; soak in salt water twenty-four hours, chang- ing the water twice, stuff with chopped cabbage or tofnatoes seasoned with spice as for mangoes, omiting the cayenne pepper ; sew up the incision, place in a jar, and cover with cold vinegar.