Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Wheat | 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 head cabbage
- 4 bunches celery
- 4 quarts onions
- 3 quarts vinegar
- 1 cup wheat flour
- 6 red peppers
- 1 peck green tomatoes
- 2 lbs
- vinegar
- mustard
Directions
Mrs. John H. Leland.
1 head cabbage. 6 red peppers.
1 peck green tomatoes. 4 bunches celery.
4 quarts onions.
Chop all fine. Place in jar alternate layers of pickles and salt. Let stand over night. Drain well and add dressing.
3 quarts vinegar. y2 lb. Colman's mustard.
2 lbs. brown sugar. 1 cup wheat flour.
Mix flour and mustard with a little cold vinegar. Boil vinegar and sugar, and add flour and mustard slowly. When like cream, stir in the pickle thoroughly. Will keep without canning.