Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Celery Seed | 1 stalk (40g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| White Mustard | 1 tsp (5g) yellow | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| 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 ounce white mustard seed
- 1 ounce black mustard seed
- 1 ounce juniper berries
- 1 ounce celery seed
- 1 handful small green peppers
- 2 pounds sugar
- a piece of alum i/o size of nutmeg
Directions
Let 200 small cucumbers stand in salt water three days ; boil fifteen minutes, i/> gallon vinegar, 1 ounce white mustard seed, 1 ounce black mustard seed, 1 ounce juniper berries, 1 ounce celery seed, 1 handful small green peppers, 2 pounds sugar, a few small cnions and a piece of alum i/o size of nutmeg; pour over the cucum- bers while hot and let stand a day; repeat three or four times, and 1he last time mix V^ pound of prepared mustard with the vinegar; ]'our over the cucumbers and seal in liottles. ^Trs. AY. J. Richards.