Estimated Nutrition (whole recipe, rough)
Counts 17 of 20 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Apple | 1 medium (182g) | 95 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery Seed | 1 stalk (40g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| White Mustard | 1 tsp (5g) yellow | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Horseradish | not in our table | 0 |
| Seed | 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
- 1 pint horseradish
- two pounds light brown sugar
- one gallon strong apple vinegar
- one ounce celery seed
- two ounces tumeric
- two ounces white mustard seed
- six pounds rind into weak alum
- three pounds of sugar
- one gallon apple vinegar
- one ounce cinna- mon bark
- one-half ounce cloves
- four pieces mace
- 1 teaspoon cinnamon
- 1 teaspoon allspice
- 4 cups vinegar
- 1 teaspoon nutmeg
- 4 tablespoons brown su- 1 teaspoon cloves
- 1 teaspoon cloves
- 1 tablespoon nutmeg
- 3 cups vinegar
- 2 tablespoons salt
- 1/2 tablespoon cloves
- 4 tablespoons sugar
- 1 tablespoon allspice
- a pint of salt over
- 1 peck green tomatoes
- 6 pods green pepper
- 1 firm head cabbage
- 12 white onions
- 1 small bottle mustard dress- 2 dozen cucumbers
- 2 dozen cucumbers
- 1/2 peck ripe tomatoes
- 4 onions
- 3 pods green pepper
- 1/2 peck tomatoes
- 2 red peppers
- 4 large onions
Directions
1 peck green tomatoes. 6 pods green pepper.
1 firm head cabbage. 1 pint horseradish.
12 white onions. 1 small bottle mustard dress-
2 dozen cucumbers. ing.
Put on board and chop with large knife. Mix all well together and put in granite or stone bowl. Sprinkle a pint of salt over all, let stand over night, put in bag to drain well. Then pour over weak vinegar. Let stand over night. Then press out all the vinegar. Take two pounds light brown sugar, one gallon strong apple vinegar, one ounce celery seed, two ounces tumeric, two ounces white mustard seed, small bottle mustard dressing. Boil pickle slowly for three-fourths hour, put in jars and cover with the vinegar. Seal tight.
SWEET PICKLE— WATERMELON.
Pare the green and pink from rind, cut in slices or squares.- Put six pounds rind into weak alum and salt wa- ter. Let stand twenty-four hours, drain and boil inclear
water until tender, then cook in a syrup made of three pounds of sugar, one gallon apple vinegar, one ounce cinna- mon bark, one-half ounce cloves, three or four pieces mace. Boil until clear and tender, put in jars and cover With syrup. Seal tight.
^ CHILI SAUCE NO. 1.
1/2 peck ripe tomatoes. S tablespoons salt.
4 onions. 1 teaspoon cinnamon.
3 pods green pepper. 1 teaspoon allspice.
4 cups vinegar. 1 teaspoon nutmeg. 4 tablespoons brown su- 1 teaspoon cloves.
Put spices in bag. Run tomatoes, onions and peppers through chopper. Boil all together until thick. Put in jar and seal tight.
• CHILI SAUCE NO. 2.
1/2 peck tomatoes.
2 red peppers.
1 tablespoon nutmeg.
3 cups vinegar.
2 tablespoons salt.
1/2 tablespoon cloves. 4 tablespoons sugar. 4 large onions. 1 tablespoon allspice.
Peel and chop fine tomatoes with onions. Add spices in bag. Boil all together until thick.