Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Carrot | 1 medium (61g) | 25 |
| White Cabbage | 1 cup shredded (89g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Celery | 1 stalk (40g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Seed | 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 pound of salt in 3
- 1 teaspoon of mustard seed
- 2 pounds brown sugar to the gal- lon
- 2 heads cauliflower
- 1 large white cabbage
- 50 small cucumbers
- 5 qts
- 8 small carrots
- 1 dozen sticks celery
- 5 red peppers
- salt
- vinegar
- mustard
Directions
Make a brine by boiling 1 pound of salt in 3 ([ts. of water; use the small silver skinned onions; rub off the skins and throw into the brine; let them remain in the brine twenty-four hours; then wipe dry and put into wide mouthed bottles. To 1 qt. white vinegar allow ] teaspoon of pepper corns, 1 teaspoon of mustard seed, and ^/o teaspoon coriander seeds: boil tiiis five minutes; when cold pour over onions and cork tightly. "Will be ready for use in 2 weeks.
Mrs. T. W. McNett. PICCALILLI.
Take green tomatoes chopped very fine; sprinkle well with salt; let stand twenty-four hours; drain off and put in a stone jar; take about I/O. the quantity of cucumbers and the same of cabbage; after they are chopped put separately in jars and cover with cold vine- gar; take about I/4 as much white onions as cucumbers and chop them: salt and pour boiling water on them; let stand a few hours; drain off and cover with vinegar as above ; let all remain in a cold place twenty-four hours; then press very dry and mix together; add some yellow and black mustard seed, celery seed and a bountiful supply of grated horseradish with a few green peppers chopped fine ; take the best vinegar and about 2 pounds brown sugar to the gal- lon; boil it in part of the vinegar; skim well and pour over the whole; add as much cold vinegar as is required.
PICCALILLI.
1 large white cabbage, 50 small cucumbers, 5 qts. small string beans. 8 small carrots, 1 dozen sticks celery, 5 red peppers, 2 heads cauliflower; chop fine; soak over night in salt water; wash well; drain through a colander, and pour over them hot vinegar spiced with mace, cinnamon, and allspice; turn off vinegar and scald sev- eral times and seal. F. G. M.