Estimated Nutrition (whole recipe, rough)
Counts 15 of 19 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Radish | 1/2 cup (58g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery Seed | 1 stalk (40g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Seed | not in our table | 0 |
| Horse | not in our table | 0 |
| Mace | 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
- three teaspoons mustard
- one tablespoon of alum to a gallon of cucumbers
- one-half gallon strong vinegar add two cups sugar
- one tablespoon of black pepper
- one quart of vinegar
- one pint of water
- three pounds of sugar to four pounds of cucumbers
- one pint mustard seed
- four ounces race ginger
- three ounces black pepper
- three ounces allspice
- one ounce cloves
- one ounce celery seed
- three handfuls horse radish
- four pounds brown sugar
- three tablespoons of salt sprinkled over
- two tablespoonfuls each of ginger
- a gallon of cucumbers
- two cups sugar
- one inch thick after being in brine
- four pounds of cucumbers
- four lemons cut up
- one large head of cabbage
- eight onions
- twelve cucumbers
- one tablespoon- ful each of mace
- vinegar
- cloves
- black pepper
- cinnamon
- mace
Directions
three teaspoons mustard. Mix cabbage, tomatoes, onions and salt together over night. Press out all water and add sugar, etc. Cook twenty minutes. — Mrs. A. H. Ellington.
Cucumber Pickle. — Take cucumbers out of brine, soak in water several days, changing the water often. Scald in weak vinegar, putting into this one tablespoon of alum to a gallon of cucumbers; let them stand in this until cold. To one-half gallon strong vinegar add two cups sugar, spices tied in a bag (no cloves), one tablespoon of black pepper, a little garlic. Heat and pour over cucumbers. — Mrs. W. B. Harrison.
Sweet Cucumber Pickle. — Slice about one inch thick after being in brine ; soak salt out ; boil in strong alum water one- half hour, then in ginger tea one-half hour; make a syrup of one quart of vinegar, one pint of water, three pounds of sugar to four pounds of cucumbers. Season with cinnamon, cloves, mace; put the cucumbers in and boil till the syrnp is thick enough. — Mrs. H. C. Irby.
Cabbage Pickle. — Cut cabbage into quarters; put in brine and remain one week. Change brine and remain one week longer. Soak about twenty minutes ; press in cloth till dry. Scald with vinegar, a little tumeric, cloves and allspice. Pack in a large stone jar and layer with the following spices: One pint mustard seed, four ounces race ginger, three ounces black pepper, three ounces allspice, one ounce cloves, one Ounce celery seed, three handfuls horse radish, four lemons cut up, four pounds brown sugar. Cover well with cold vinegar. Fine- Miss Ella McGuire.
Cabbage Pickle. — One large head of cabbage, eight onions, twelve cucumbers (slice the cucumbers lengthwise in thin slices, three tablespoons of salt sprinkled over). Put the pickle in a sack and hang up twenty-four hours to drain. Next morn- ing take it out and sprinkle over it two tablespoonfuls each of ginger, black pepper, celery seed and mustard ; one tablespoon- ful each of mace and tumeric. Mix well and put in a stone