Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Cloves | 1 tsp ground (2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Fruit | 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 pound of coleman's imported english mustard
- four quarts of vinegar
- one cupful of salt over
- one quart of vine- gar
- two quarts of water
- two quarts of vinegar
- two pounds of brown sugar
- one teaspoonful of ginger
- one-quarter teaspoonful of red pepper
- one gallon of vinegar add two pounds of brown sugar
- one-half pounds of good mustard
- three pints of brown sugar to one gallon of vinegar
- eight pounds of peaches
- four pounds of white sugar
- one quart of water
- one cupful of vinegar
- seven pounds of fruit
- one quart of vinegar
- three red peppers
- one peck of green tomatoes thin
- six onions
- two even table- spoonfuls of ground cloves
- one gallon of vinegar
- one small handful of stick cinnamon
- three mornings in sue- cession
- seven mornings
- mustard
- vinegar
Directions
Equal portions of white cauliflower, very young green beans, small cucumbers, and small white onions, a few pieces of horseradish, and two or three red peppers ; each must be boiled until tender (but not boiled together), in salt water, not long enough to become soft. Take one pound of Coleman's Imported English Mustard and three or four quarts of vinegar, add a table- spoonful of sugar; boil in a porcelain kettle; put the cauliflower, beans and other ingredients in and let them boil a few minutes ; skim them out ; pour the vinegar, mustard, etc., over them, and put in air-tight jars. Mrs. H. H. Brown,
Menomonie, Wis.
H\-2 THE GOOD CHEEK COOK BOOK.
GKEEN TOMATO PICKLE. Slice one peck of green tomatoes thin, and six onions; strew one cupful of salt over them, and let them stand over night; then drain. Take one quart of vine- gar, two quarts of water; boil pickles in the mixture ten minutes. Then drain again. Take two quarts of vinegar, two pounds of brown sugar, two even table- spoonfuls of ground cloves, mustard and cinnamon, one teaspoonful of ginger, one-quarter teaspoonful of red pepper. Put all together and boil fifteen minutes.
Mrs. C. H. Smith.
mustard pickle. Separate cauliflower into nice little sprigs; put it into salt brine (strong enough to hold up an egg). Let it remain in the brine three days; take it from the brine and let it stand one day in fresh water. Do the same to as many white onions as you wish to pickle with it. To one gallon of vinegar add two pounds of brown sugar, and let them come to a boil ; stir in one and one-half pounds of good mustard, previously made with cold vinegar. Place a layer of the cauliflower and onions in ajar; sprinkle them with whole allspice and pepper corns. Do this until the cauliflower and onions are all in ; then pour over the boiling vinegar and mustard. Mrs. B. Himmelsbach.
PEACH PICKLE— No. 1.
Three pints of brown sugar to one gallon of vinegar ;
throw in a few cloves and pieces of stick cinnamon, and
a few berries of allspice ; let come to boil ; put in the
peaches and boil them until you can pierce with a straw.
J'HE GOOD CHEEK COOK JiOOK. 163
Put them in a jar, pour over the syrup and cover closely. Steam crabapples and use the same syrup to pickle them. Mrs. L. C. Stanley.
PICKLED PEACHES— No. 2.
Eight pounds of peaches, four pounds of white sugar, one quart of water, one cupful of vinegar, one small handful of stick cinnamon, half as many whole cloves; heat the vinegar, water and sugar, and skim ; put in the spices, pare the peaches and put a few at a time into the liquor; cook until tender. Put them into Mason jars. Peaches can be taken from the liquor carefully and put into the jars : fill the jars with the hot liquor, and seal. Mrs. A. Hoffman.
PICKLED PEACHES— No. 3.
Seven pounds of fruit, five of sugar, one of allspice and cinnamon (tied in a bag and put in the vinegar), one quart of vinegar ; stick a few cloves in each peach and lay in a jar ; boil the sugar, vinegar and spices and pour over the fruit while hot, three mornings in sue- cession. Mrs. R. D. Whittemore.
PICKLED CUCUMBERS— No. 2.
Wash and put into a stone jar ; prepare a weak brine to cover them ; heat in a brass kettle and pour over them ; the next morning, drain off the brine and heat again, skimming it when it comes to the boiling point, and pour over cucumbers hot ; continue to do this seven mornings, then rince off the pickles in clear water, wipe them and pack in a jar ; throw over the top of them a few pieces of horseradish, cinnamon, cloves
164 THE GOOD CHEEK COOK BOOK.
and green peppers; pour over the wliole some good cidar vinegar heated to a boiling point.
Mrs. a. Hoffman.