Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Broccoli | 1 cup chopped (156g) | 55 |
| Carrot | 1 medium (61g) | 25 |
| White Cabbage | 1 cup shredded (89g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- five quarts small string beans
- two heads cauliflower
- one large white cabbage
- eight small carrots
- one dozen sticks celery
- five red peppers
- three green pep- pers
Directions
S. E. W. Remove the outer skin, boil the onions in salted water until you can penetrate them with a straw ; drain and cover them while hot with cold spiced vine- gar ; small onions are best.
PICCALILLI. Mrs. W. L. One large white cabbage, fifty small cucumbers, five quarts small string beans, eight small carrots, one dozen sticks celery, five red peppers, three green pep- pers, two heads cauliflower ; chop fine, soak over night in salt and water, wash well, drain thoroughly, and pour over them hot vinegar spiced with mace, cinnamon and allspice ; turn off vinegar and scald until safe to leave like common pickles, or can while hot.