Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Syrup | 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
- two pounds of brown sugar
- three pounds of cucumber make a syrup of one quart of vinegar
- one quart of vinegar
- one pound of sugar
- one peck of green tomatoes
- twelve large onions
- ten eyck
- six mornings
- salt
- pepper
- vinegar
Directions
Take large green peppers, cut off the tops and remove the seeds ; soak the peppers in strong salt and water over night ; chop and season cabbage with salt and pepper ; stuff the peppers with this ; sew the tops of the peppers on ; boil in vinegar until tender ; put in a jar and cover with cold vinegar, adding a few pieces of horseradish. Mrs. A. Hoffman.
PICCADILLI.
One peck of green tomatoes, sliced thin, put in a jar in layers, with salt freely sprinkled over each layer ; let it stand over night; twelve large onions, sliced thin : drain the tomatoes dry by squeezing the brine out with your hands; have ready all kinds of spices mixed, also a teacupful of black and one of white mustard seed, and two pounds of brown sugar ; place a layer of the tomatoes in a porcelain kettle or a large tin utensil, then a layer of onions ; over this a generous sprinkling of the mustard seed and spices; then sugar; repeat until your tomatoes and onions are used ; pour over the best vinegar you can procure, and let it boil slowly half a day. This pickle will keep through cold and heat ; nothing spoils it, if the vinegar is good.
Mrs. T. Ten Eyck,
Chicago, 111.
SWEET CUCUMBER PICKLE— No. 1. Take large green cucumbers, pare them and take
THE GOOD CHEER COOK BOOK. 165
out the seeds with a silver spoon. Cut in large squares and boil in vinegar enough to cover until tender enough to pierce with a fork. Drain and put in a jar. To three pounds of cucumber make a syrup of one quart of vinegar, one pound of sugar, a few small pieces of cinnamon, a little mace, cloves and ginger root (tie the spices in a cloth). Heat the vinegar and spices and pour over the cucumbers. Repeat this five or six mornings. The last time put in glass jars and cover air tight. Mrs. H. H. Brown,
Menomonie, Wis.