Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
91
Calories
3g
Protein
0g
Fat
20g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Celery Seed | 1 stalk (40g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
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
- 1 ounce celery seed
- 1 peck tomatoes
- 15 large onions
- 1 dozen cucumbers
Directions
1
Mrs. Gus Winefordner.
2
1 peck tomatoes, 15 large onions, 1 dozen cucumbers. 1 gallon vinegar, | dozen red peppers, ^ pound mustard, h pound sugar, 1 ounce celery seed.
3
Put the washed vegetables througli a meat grinder, sprinkle thickly with salt, let stand over night and drain several hours. Put everything on the stove together, let come to a brisk boil, bottle and seal.
By Martin, Maria Ewing, Mrs., [from old catalog] comp ·
Recipe sourced from
internet_archive