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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Cider | 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 cup flour
- 4 tablespoons mustard
- 1 cup dry mustard
- 1 cup sugar
- 1 cup salt
- a gallon of cold cider vinegar
- 2 qts
- 6 green peppers
- 3 cents' worth tumeric
- mustard
- vinegar
- salt
Directions
t head cauliflo*er (parboil); 1 'qt. small cucumbers;
1 qt. wax beans (parboil); 2 qts. white onions;
6 green peppers; 1 qt. large cucumbers.
Cut the large cucumbers and salt in water 24 hours. Also
salt onions 24 hours. Then mix all the vegetables. Put 2 qts.
cider vinegar to boil. When boiling, add the following: 1 cup
flour; 3 cents' worth tumeric; 4 tablespoons mustard, and
smooth in enough vinegar to make a thin paste ; then add this
to the boiling vinegar, and let boil for 10 minutes. Throw this
over the vegetables and let boil 1 minute, and then put it in
Mason jars, and seal.
— Amelia H. Cohen.
100 pickles; 1 cup dry mustard;
1 cup sugar; cider vinegar.
1 cup salt;
Mix sal^t, sugar and mustard with sufficient vinegar to boil to smooth paste; then add a gallon of cold cider vinegar. Place pickles in a crock and cover with the brine. Place a plate and weight and cover closely. Will keep indefinitely in a cool cellar.
— Mrs. S. L. Kaufman.