Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Horseradish | 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
- 3 heads cabbage
- 1 tablespoon mustard
- 1 cup grated horseradish
- 4 red peppers
- 2 peck green tomatoes
- 3 lbs
- 9 mangoes
- 12 onions
- vinegar
- mustard
Directions
Mrs. A. D. Harrison.
3 heads cabbage. 4 red peppers.
l/2 peck green tomatoes. 1 tablespoon mustard.
y2 peck ripe tomatoes. 3 lbs. brown sugar.
9 mangoes. 1 cup grated horseradish. 12 onions. Vinegar to cover.
Put ingredients through coarse meat grinder. Salt and let stand over night. Drain. Add vinegar, mustard, horseradish, and cook for 1 hour. Seal in glass jars.
Pickles and Relishes. 3 1 1