Photo: Monika Grabkowska
Estimated Nutrition (whole recipe, rough)
116
Calories
4g
Protein
1g
Fat
26g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 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
- 2 tablespoons of salt
- 1 cup sugar
- 1 large head of cabbage
- 4 large green peppers
- 12 large ears
- salt
- mustard
- vinegar
Directions
1
Chop 1 large head of cabbage ; put 2 tablespoons of salt in it ; ]ilace under a weight to drain two or three hours or over night; chop 4 large green peppers; cut the corn from 12 large ears; add 1 cup sugar, either white or brown, V-i box mustard stirred smooth in some of the vinegar, i/o gallon vinegar; mix all together; let boil up good; seal in cans. IMrs. I. G. Lacy.
By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog] ·
Recipe sourced from
internet_archive