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 |
|---|---|---|
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- 5 cents worth of cinnamon bark
- 5 cents worth of yellow mustard seed
- cayenne
- pepper
- vinegar
Directions
Mrs. Wm. C. Connell.
Chop the cabbage, salt lightly and drain over night. In the morning squeeze out the juice, and mix into the pickle 5 cents worth of cinnamon bark, 5 cents worth of yellow mustard seed, some horseradish cut fine, some chopped Chili peppers and some black peppercorns. Add sugar and cayenne pepper to vinegar to suit your taste, boil and skim. When cold, pour over the cabbage, and nut into a crock with a small saucer over the pickle to keep the vinegar over it. Tie up. . It will soon be ready for use. Green cabbage may be treated the same way.