Estimated Nutrition (whole recipe, rough)
Counts 15 of 18 ingredients — the other 3 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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Cabbage | 1 cup shredded (89g) | 22 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| White Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Horseradish | not in our table | 0 |
| Cider | 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 tablespoon salt
- 1 cup white mustard seed
- 1 cup ground horseradish
- 1 cup sugar
- 1 pint vinegar
- 2 tablespoons mixed whole spices
- 1 gallon vinegar
- 1 cup salt
- 1 gallon good cider vinegar
- 1 cup ground mustard
- 2 cups sugar
- 2 gallon jar
- 20 cups corn
- 14 cups cabbage
- 3 cups sugar
- 2 tablespoons cel- ery seed
- 1 tablespoon mustard
- 2 quarts vinegar
- 20 cups of green corn freshly cut from the cob
- 14 cups of chopped cabbage
- 3 cups granulated sugar
- 2 tablespoons salt
- 2 quarts of vinegar
- 1 cup flour mixed
- a small bunch of dill
- 1 peck ripe tomatoes
- 1 medium sized cucumbers in a stone jar
- half fill smaller jars
- 2 red peppers
- 2 onions finely chopped
- 30 min- utes
- salt
- mustard
- vinegar
- pepper
Directions
Mrs. J. W. Gibson.
Take 1 peck ripe tomatoes, scald and peel, chop up fine and drain. Add 1 tablespoon salt, 1 cup white mustard seed, 1 cup ground horseradish, 1 cup sugar and 1 pint vinegar. Mix all together without cooking and seal up in glass jars.
COLD VINEGAR PICKLES, NO. L
Mrs. Samuel Spencer.
Put 10(1 medium sized cucumbers in a stone jar, and mix through tlicm 2 tablespoons mixed whole spices, and a small bunch of dill. Dissolve \ pound box Coleman's mustard in a little cold vinegar and stir it into the balance of 1 gallon vinegar with 1 cup salt. When dissolved, pour over the pickles, cover and tie up tight.
COLD VINEGAR PICKLES, NO. 2.
Mrs. Alex. Angle.
Mix 1 gallon good cider vinegar with 1 cup ground mustard, 2 cups sugar, and 1 cup salt. Pour into a 2 gallon jar, or half fill smaller jars. Pick fresh cucumbers of pickling size, wash and wipe dry, and put them into these jars a few at a time as they are gathered. When the jars are filled, prepare more vinegar, etc., and fill more jars.
CORN SALAD, NO. 1.
Mrs. John Kennedy.
20 cups corn, 14 cups cabbage, 3 cups sugar. 2 tablespoons cel- ery seed, 1 tablespoon mustard, 2 quarts vinegar, salt and pepper to taste.
Cut the corn from the cob. grind corn and cabbage, mix all ingredients, cook 30 minutes, and seal.
CORN SALAD, NO. 2.
Mrs. Elizabeth Baxter.
Take 20 cups of green corn freshly cut from the cob, 14 cups of chopped cabbage, 3 cups granulated sugar, 2 tablespoons salt, 2 of celery seed and 2 of mustard seed, 2 red peppers and 2 onions finely chopped. Add 2 quarts of vinegar and boil 30 min- utes. After it has cooked awhile, add 1 cup flour mixed with a little of the cold vinegar. Put in jars and seal.