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 |
|---|---|---|
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| White Mustard | 1 tsp (5g) yellow | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Seed | 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
- quarter pint green peppers mixed
- one peck green tomatoes
- half peck string beams
- quarter peck small white onions
- two large heads cabbage
- four table spoons white mustard seed
- one small box yellow mustard
Directions
One peck green tomatoes, half peck string beams, quarter peck small white onions, quarter pint green peppers mixed, two large heads cabbage, four table spoons white mustard seed, two of white or black cloves, two of celery seed, two of allspice, one small box yellow mustard, pound brown sugar, ounce turmeric; slice the tomatoes and let stand over night in brine that will bear an egg; then squeeze out brine, chop cab- bage, onions and beans, chop tomatoes separately, mix with the spices, put all in porcelain kettle, cover with vinegar, and boil three hours.