Photo: Tyrrell Fitness And Nutrition
Estimated Nutrition (whole recipe, rough)
176
Calories
6g
Protein
1g
Fat
40g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
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 bunches celery 1 large cabbage 6 medium sized onions chop all together
- 1 cupful sugar
- 2 peck green tomatoes 2 bunches celery 1 large cabbage 6 medium sized onions
- 1 large cabbage 6 medium sized onions chop all together
- 6 medium sized onions chop all together
Directions
1
i/2 peck green tomatoes 2 bunches celery
2
1 large cabbage 6 medium sized onions
3
Chop all together and let stand in weak brine over night, drain in colander and pack lightly in jar or fruit cans (cans preferred ). To each quaft of vin- egar add 1 cupful sugar and all kinds of spice to taste. When boiling pour over pickles till covered. S. F. S.
By Johnson, Vt. Congregational church. [from old catalog] ·
Recipe sourced from
internet_archive