Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
53
Calories
2g
Protein
0g
Fat
11g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| White Mustard | 1 tsp (5g) yellow | 3 |
| 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
- 12 white onions
- 4 tea- cup each of white mustard
- salt
- mustard
- vinegar
Directions
1
Chop 11' cucumbers and 12 white onions, 2^/^ red peppers: sprinkle over this a very small cup salt, and drain well ; add ^4 tea- cup each of white mustard and celery seed; sweeten enough vinegar to cover the whole; scald vinegar and let it cool before pouring over the mixture. It is then ready to eat. Can in glass.
2
Mrs. I. G. Lacy.
By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog] ·
Recipe sourced from
internet_archive