Photo: Tyrrell Fitness And Nutrition
Estimated Nutrition (whole recipe, rough)
107
Calories
6g
Protein
2g
Fat
23g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Broccoli | 1 cup chopped (156g) | 55 |
| Tomato | 1 medium (123g) | 22 |
| Cloves | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
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 cabbage
- 2 tablespoons ground 1 gallon green tomatoes
- 1 gallon green tomatoes
- 2 teaspoons ground cloves
- 2 quarts chopped celery
- 1 tablespoon cinnamon
- 2 tablespoons mustard
- 3 green peppers
- 3 lbs
- 3 bay leaves
Directions
1
Mrs. J. L. Garver.
2
1 gallon cabbage. 2 tablespoons ground
3
1 gallon green tomatoes. ginger.
4
2 or 3 green peppers. 2 teaspoons ground cloves.
5
2 quarts chopped celery. 1 tablespoon cinnamon.
6
3 lbs. sugar. 2 or 3 bay leaves. 2 tablespoons mustard.
7
Chop ingredients separately. Sprinkle salt over tomatoes. Let stand over night. Drain. Mix well. Cover with vinegar and boil gently until tender. Pack in jars and cover with horse- radish.
By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog] ·
Recipe sourced from
internet_archive