Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| 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
- 1 quart large cucumbers 2 quarts small onions
- 2 quarts small onions
- 2 quarts small pickles
- 3 tablespoons col man's 1 cup sugar
- 1 cup sugar
- 2 quarts white vinegar
- 1 large cauliflower
- 2 red mangoes cut in pieces
- 1 scant cup flour
- 1 scant tablespoon tur- 2 quarts white vinegar
Directions
Mrs. Perrine Spellman.
1 quart large cucumbers 2 quarts small onions.
cut in squares. 1 large cauliflower.
2 quarts small pickles, 2 red mangoes cut in pieces.
Let stand in weak salt water 24 hours. Wash in clean water and scald in weak vinegar. Drain and add dressing.
Pickles and Relishes. 315
3 tablespoons Col man's 1 cup sugar.
mustard. 1 scant cup flour.
1 scant tablespoon tur- 2 quarts white vinegar.
Mix together, and when hot put in vegetables and cook until it begins to thicken. This must be canned and sealed.