Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 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 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Mustard | 1 tsp (5g) yellow | 3 |
| 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
- one quart large cucumbers peeled
- one quart small cucumbers
- one quart small onions
- one quart green tomatoes
- six tablespoonfuls mustard
- one tablespoonful tumeric one
- one cupful flour
- two quarts vinegar
- one quarter pound of black
- quarter pound allspice
- one large cauliflower
- six green peppers
- one-half cupfuls brown sugar
- one peck green tomatoes
- one-quarter pound of white whole mustard
- one-half box of mustard mixed in vinegar
- one dozen green peppers put in the last thing
- 50 gems
- vinegar
- mustard
- black pepper
- allspice
Directions
One quart large cucumbers peeled and cut into slices hall' an inch thick, one quart small cucumbers, one quart small onions (silver), one quart green tomatoes, sliced, one large cauliflower, six green peppers, quartered. Put in a weak brine for twenty-four hours, scald in same, water and drain.
Mcstard. — Six tablespoonfuls mustard, one tablespoonful tumeric one and one-half cupfuls brown sugar, one cupful flour. Mix, and add two quarts vinegar. Scald a few moments, stirring constantly. Turn over pickles. Mrs. E. W. H.
PEICALILLI.
One peck green tomatoes, chopped fine and put in a jar with salt for twelve hours. Press in a bag for twelve hours. Add after pressing one quarter pound of black and one-quarter pound of white whole mustard, some celery seed, twTo ounces of whole black pepper, one- quarter pound allspice, one-half box of mustard mixed in vinegar, one dozen green peppers put in the last thing. Put all, well covered with vinegar, in a stone jar. A little horseradish is some improvement.
Mrs. C. M. P. PICKLED BUTTERNUTS.
Gather the butternuts while they are tender enough to be easily pierced by a pin, which is generally not later than the 4th of July. Select those that are perfect, free from stings of insects and other de- fects, and pour over them some weak lye, boiling hot, and let them remain in the same a half an hour. Wash them thoroughly, and put into weak brine for three or four days. Then put them in the best cider vinegar with plenty of spices, where they must remain for some time before fit for use. Mrs D'A. (>.
50 GEMS FOR THE KITCHEN.