Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Corn | 1/2 cup kernels (82g) | 77 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| 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
- one ounce mace
- one ounce pepper- corns
- vinegar
- mace
- pepper
- black pepper
- mustard
Directions
Take nice heads of purple cabbage, pull olf the loose leaves, slice from top of head across the cabbage, in slices of about half an inch in thickness, place in a stone jar, sprinkle well with salt, let stand twenty-four hours. Prepare vinegar as follows : To a gallon add one ounce mace, one ounce pepper- corns (whole black pepper), and a little mustard seed. Drain cabbage, put back in jar, scald vinegar and spices, and pour over cabbage, repeating the scalding operation two or three times, and cover jar very tight. When done the cabbage will be a handsome red color, and very ornamental to the table.