Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| 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 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 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 tablespoon salad oil
- 1 tablespoon curry powder
- 1 tablespoon mus- tard
- 1 tablespoon tumeric
- 1 teaspoon black pepper
- 1 teaspoon cayenne
- 1 gallon of vinegar
- 3 pounds sugar
- a head of cauliflower
- 1 dozen green tomatoes
- 1 dozen onions
- 1 dozen cucumbers
- 3 pts
- half ripe
- 1 teacup of salt to a pail ot avater
- vinegar
Directions
1 dozen green tomatoes, 1 dozen onions, 1 dozen cucumbers, 1 tablespoon salad oil, 1 tablespoon curry powder, 1 tablespoon mus- tard, 1 tablespoon tumeric, 1 teaspoon black pepper, 1 teaspoon cayenne, 3 pts. vinegar; boil all together and put in iar; (slice all the l)ickles and let stand in salt over night) ; get medium sized cucum- bers and onions ; pare cucumbers. Mrs. AYill Keegan.
Take large green peppers: cut open the tops and take out the seeds ; soak peppers in water twenty-four hours ; (and change the water in that time if necessary) ; break up a head of cauliflower, green beans, small cucumbers, radish seeds, small green tomatoes, and little onions ; let them stand in strong brine for i/o hour ; then drain and stuff the peppers almost full; then slice cabbage fine and fill the top ; fasten the top down with a cucumber or bean or sew with thread ; pack them in a stone jar, and pour over them cold vinegar; add mixed spices and horseradish root.
Mrs. E. E. Allen.
SWEET MANGO PICKLES
^Melons not quite half ripe; pare them and take out seeds; soak in brine three days; make the brine of 1 teacup of salt to a pail ot Avater; piece of alum size of walnut; wash in cold water before till- ing. Use for filling. — Cauliflower, cucumbers, small onions, nastur- tiums, beans, pears, celery, raisins, small tomatoes and peppers; spice Avith cinnamon buds, black and Avhite mustard seeds, black pepper corns, ginger root and cIoa'cs; 1 gallon of vinegar. 3 pounds sugar; boil and put on cold; scald caulilloAver in salt Avater to make tender.
F. S. Wood.
244 THE AVARREN COOK BOOK.