Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Celery | 1 stalk (40g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
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
- 4 stalks celery
- 4 pints of vinegar
- 1 ounce turmeric
- 1 pint good olive oil
- 34 peck small silver onions
- 2 large heads cauliflower
- 4 red peppers
- 34 peck green tomatoes
- 2 dozen large cucumbers
- vinegar
Directions
Mrs. Wm. C. Shafer.
34 peck small silver onions. 2 large heads cauliflower.
Y^ peck small pickles. 3 or 4 red peppers, seeded 34 peck green tomatoes. and chopped.
Y^ peck green or wax beans. 3 or 4 stalks celery. 2 dozen large cucumbers.
Chop each vegetable separately and let stand in salt water over night ; each vegetable alone. Drain in the morning. Steam beans, cauliflower, and celery until tender. While these are steaming, put all other ingredients together and scald in iy2 pints of water and ij4 pints of vinegar. Drain and add 4 pints of vinegar, to which have been added
2 or 2iy2 lbs. sugar, 1 ounce turmeric.
y2 pint sifted flour, 1 pint good olive oil.
34 lb. white mustard.
Mix with a little of the vinegar, pouring in the oil slowly and stirring all the while. Add vinegar lastly and cook until it does not taste raw. Add all together and cook until it begins to boil.