Estimated Nutrition (whole recipe, rough)
Counts 11 of 15 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery Seed | 1 stalk (40g) | 6 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| White Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Cider | not in our table | 0 |
| Mace | not in our table | 0 |
| Horseradish | 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-half cupful of ripe tomatoes
- one cupful of salt
- one cupful of white mustard seed
- two tablespoonfuls of black pepper
- one quart of cider vinegar
- one gill of celery seed
- a teaspoonful of mace
- a pound of white mustard seed
- two roots of horseradish
- five celery stalks
- three large onions
- one dozen large ripe cucumbers
- twelve large white onions
- six large red peppers
- one teacupful of salt
- mustard
- salt
- vinegar
Directions
One-half cupful of ripe tomatoes, chopped fine, two roots of horseradish, one cupful of salt, one cupful of white mustard seed, two tablespoonfuls of black pepper, two of red, five celery stalks, cut fine, three large onions.
THE GOOD CHEEK COOK BOOK. Ifil
a teaspoonful of mace, one of cloves, two of ciniiamoii, a teacupful of sugar, one quart of cider vinegar.
Mrs. B. Himmelsbach.
cucumber salad.
One dozen large ripe cucumbers, pare and chop (taking out the seeds first) the size of a small bean, chop also twelve large white onions, six large red peppers, add a quarter of a pound of white mustard seed and the same of black, one gill of celery seed, one teacupful of salt ; mix all together ; hang up in a bag and let it drain for twenty-four hours ; put in a jar and cover with cold vinegar. If you live away from market and cannot get celery, a small teacupful of this pickle mixed with meat or fish salad makes it very nice.
Mrs. G. C. Ginty.