Estimated Nutrition (whole recipe, rough)
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| White Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Water | 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 cupful of sweet
- two cupfuls of sugar
- one cupful of raisins chopped
- one cupful of salt
- two quarts of vinegar
- three pounds of brown sugar
- two ounces of white mustard seed
- two tablespoonfuls of cinnamon
- one gallon of best cider-vinegar
- two quarts of small white onions
- one teaspoonful of curry powder
- a gallon of water add one cupful of salt
- a pint of salt
- one egg
- one lemon -- vinegar can be used instead
- two crusts
- nine mornings
- one peck of green tomatoes
- twelve large green cucumbers
- six onions
- two large heads of cabbage
- six green peppers
- two large heads of cauliflower
- salt
- vinegar
Directions
One cupful of sweet or sour cream, two cupfuls of sugar, one cupful of raisins chopped and seeded, one egg, juice of one lemon — vinegar can be used instead. Bake with two crusts. Mrs. J. 0. Ferris.
154 MEMORANDA.
MEMORANDA. 155
156 MEMORANDA.
MEMORANDA. 157
158 MEMORANDA.
Come, give us n taste of your quality.
— HamxiET, Act iv.
How earnest thou in this pickle ? — Tempest. A great deal depends upon the vinegar in making pickles — buy the best cider vinegar the market affords. If your pickles show a white scum on the top, take them out of the jar, pick out the soft ones, wash the hard ones in cold water, and scald fresh vinegar and pour over them. If a chopped pickle shows a white scum, set the jar in water and thoroughly scald, by letting it stand for several hours in the scalding water on the stove. You may be able to save it, but if you have been made the dupe of patent vinegar, you will have to throw your pickle away.
CUCUMBEE PICKLES— No. 1.
To a gallon of water add one cupful of salt ; make it scalding hot, and pour over the cucumbers ; strain off. Next day scald again, and pour over the cucumb- ers. Do this nine mornings. Wash the cucumbers; take enough vinegar to cover them ; heat with spices to a boiling heat, and pour over the pickles. Lay sliced onions on top. if you like the flavor.
Mrs. J. C. OuTHWAiTE,
Depere, Wis.
16(1 THE GOOD CHEER COOK BOOK. CHOW CHOW— No. 1.
One peck of green tomatoes, twelve large green cucumbers, six onions, two large heads of cabbage, six green peppers, two quarts of vinegar, three pounds of brown sugar, two ounces of white mustard seed, two tablespoonfuls of cinnamon, one of cloves. Chop the tomatoes, cucumbers, onions, peppers and cabbage fine ; put them in a jar and mix with them a pint of salt; let them stand over night ; in the morning, drain thoroughly ; put the vinegar, sugar and spices into a porcelain kettle and let them come to a boil ; pour over the pickles ; add a few bits of horseradish ; cover with horseradish leaves, and place a plate on top to weigh the pickles down. Mrs. J. M. Bingham.
CHOW CHOW— No. 2.
One gallon of best cider-vinegar, one-lialf pound of ground mustard, two large heads of cauliflower, picked apart, and soaked in salt and water (strong) over night, two quarts of small white onions, forty small cucum- bers, cut in rings, one teaspoonful of curry powder ; boil the vegetables in the vinegar and spices until tender; then skim out: boil the liquor down and pour over the pickles. Miss Wilson,
Menomonie, Wis.