Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 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 |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| White Mustard | 1 tsp (5g) yellow | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Horseradish | not in our table | 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
- 2 bunches celery
- 3 quarts vinegar
- 3 large onions
- 1 small cup grated horseradish
- 5 cents worth white mustard seed
- 5 cents worth black mustard seed
Directions
() heads cabbage, 2 bunches celery, 3 large onions, U dozen red, green and yellow peppers, 3 quarts vinegar, a few whole cloves and peppercorns, a few pieces white ginger cut small, 1 small cup grated horseradish, 5 cents worth white mustard seed, 5 cents worth black mustard seed, ^ pound white sugar.
Cut the cabbage on a slaw cutter, chop the onions, peppers and celery fine, salt over night and squeeze dry next morning. Add the other ingredients and mix well together. Boil the vinegar and sugar and pour over the mixture; stir well and pack in jars. Cover tight or seal.