Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
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
- 2 heads cauliflower
- 1 cup flour
- 1 cup sugar
- 2 cups coleman's mustard
- 1 teaspoon tumeric
- 1 gallon of boiling vinegar
- vinegar
Directions
%pk. green beans; Vz pk. small white onions;
2 heads cauliflower; SO small pickles.
Boil whole beans until almost tender; scald and peel onions; parboil cauliflour; put beans, cauliflower, onions and the pickles in a crock, covered with strong salt brine. In 24 hours, drain and pour the following boiling hot mixture over the chow-chow:
1 cup flour; 1 cup sugar;
2 cups Coleman's mustard; 1 teaspoon tumeric.
Moisten until smooth with best cider vinegar; then stir into 1 gallon of boiling vinegar. Keep stirring to prevent scorching. Let this come to a boil and pour over the chow- chow. Add more vinegar in case it is not covered.
— Mrs. B. May.