Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 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
- one quart of vinegar
- one cup of brown sugar
- one-fourth pound of ground mustard
- a cup of flour
Directions
Take equal quantities of small cucumbers, sliced green tomatoes, cauliflowers and small button onions, cover with brine for twenty-four hours. Pour off the brine and scald, dissolve in it a bit of alum the size of a nutmeg, ana pour the boiling brine ov*>r the pickles ; when cold drain thoroughly, and prepare as much vinegar as there were quarts of brine. To one quart of vinegar, one cup of brown sugar, half a cup of flour, and one-fourth pound of ground mustard, mix these with the boiling vinegar, and stir until smooth, then pour over the pickles. H. S. M.