Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Celery Seed | 1 stalk (40g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
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 turmeric
- 1 teaspoon of cayenne
- 2 heads cauli- hower cut in pieces
- 4 ounces mustard
- 4 ounces fiour
- 1 teaspoon cayenne pepper
- 2 pounds cauliflower broken up
- 6 tablespoons mustard
- 21/2 cups sugar
- 1 cup fiour
- 8 qts
- 2 taldlespoons of ginger
- 2 green peppers chopped fine
- 2 qts
- 1 table- spoon turmeric
- 1 large cucumber sliced
- 6 small green peppers seeded
- 1 table- soon celery seed
- 3 qts
- mustard
- vinegar
Directions
Take large free-stone peaches, ripe enough to allow the pit to come out easily; put in brine for two days; mix to your taste, chop- ped garlic, race ginger soaked in water over night and then sliced thin, grated horseradish, white and black mustard seed, and celery seed. After taking out of the brine cut open and remove the pits ; fill with this mixture, and tie up ; pour over cold vinegar, and let it remain a few weeks; then pour over the mangoes spiced vinegar well sweetened containing a bag of turmeric. M. I. Mead.
MIXED PICKLES,
Take a peck each of small euenmbers, caidifower and small OJiions ; mix and place in layers in jar, sprinkling y2 pt. salt between layers; coA'cr with boiling water and let stand over night. In the morning di-ain in colander and wipe dry; add to 8 qts. of cider vinegar, i/o^ pound of mus-tard, 1 tablespoon turmeric, 2 talDlespoons of ginger, 21/0 of curry powder, and 1 teaspoon of cayenne ; mix all the seasoning in a little cold vinegar until smooth, and then stir into the vinegar and continue stirring until it heats to a boiling point ; pour over the pickles and set away ; stir two or three times for a day or tW'O and then put them into quart jars.
Mrs. T. W. McNe'tt.
MUSTARD PICKLES NO. I.
1 qt. small pickles, 1 qt. small onions, 1 qt. sliced tomatoes, 1 qt. musk and watermelon. 2 green peppers chopped fine, 2 heads cauli- Hower cut in pieces; cover with salt water over night; in morning scald in vinegar till tender.
Paste — 2 qts. best cider vinegar, 4 ounces mustard, 4 ounces fiour. ] tablespoon cinnamon. 1 teaspoon cayenne pepper, 1 table- spoon turmeric ; boil till it becomes a smooth paste ; then mix all to- gether; pickle and paste. Mrs. Will Keegan.
MUSTARD PICKLES NO. II.
1 qt. small cucumbers, 1 large cucumber sliced, 1 qt. small onions, 2 pounds cauliflower broken up, 6 small green peppers seeded and sliced; cover with scalding brine and let stand over night; drain. Mix 6 tablespoons mustard, 1 tablespoon turmeric, 1 table- soon celery seed, 21/2 cups sugar and 1 cup fiour with a little cold vinegar and add to 3 qts. vinegar; let boil two minutes; add the pickles and let boil five to eight minutes.
Mrs. Hammond. Buffalo.
PICKLES. 245