Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
187
Calories
7g
Protein
2g
Fat
41g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Corn | 1/2 cup kernels (82g) | 77 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 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
- 1 cup sugar
- 2 tablespoons salt
- 12 good sized ears of tender corn
- 1 good sized iicad of cabbage
- 2 small pejipers
- vinegar
- salt
- mustard
Directions
1
12 good sized ears of tender corn, 1 cup sugar, 1 good sized iicad of cabbage. 2 tablespoons salt. 2 small pejipers, V^. pound ground nnistard, Vi* gal. good vinegar; eho}) cabbage; add salt and let stand lo drain; chop peppers; cut corn off cobs; stir mustard in a little of the vinegar; mix all ingredients together, and let come to a good boil; seal in cans or bottles. If vinegar is very sour dilute it with a little Avater. Mrs". J. 0. Gleave.
By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog] ·
Recipe sourced from
internet_archive