Estimated Nutrition (whole recipe, rough)
Counts 19 of 25 ingredients — the other 6 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 19 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cloves | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| White Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Capers | 1 tbsp (9g) drained | 2 |
| Salt | 1 tsp (6g) | 0 |
| Cider | not in our table | 0 |
| Mace | not in our table | 0 |
| Horseradish | not in our table | 0 |
| Liquor | not in our table | 0 |
| Meat | 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
- five pounds of sugar
- one pint of vinegar to seven pounds of plums
- one tablespoonful of ground cinna- mon
- one teaspoonful of cloves
- one-half pound of sugar
- half cupful of vinegar
- four quarts of sharp cider vinegar
- four ounces of ground mustard
- one ounce of white mustard
- one ounce of bruised mace
- one ounce of bruised ginger
- three sticks of horseradish sliced
- two ounces tumeric
- one cupful of the liquor in which the meat has been boiled
- two teaspoonfuls of flour rubbed smooth in a little water
- two tablespoonfuls of butter
- one pint best part of celery
- three tablespoonfuls of salt
- one teaspoon ful of cloves
- one teaspoonful of allspice
- two teaspoonfuls of cinnamon
- four cupfuls of vinegar
- two tablespoonfuls of salt
- two teaspoonfuls of ginger
- four tablespoonfuls of sugar
- two teaspoonfuls each of cinnamon
- one teaspoonful of nutmeg
- seven pounds of plums
- one-half teaspoonfui of ground cloves
- one teacupful of salt
- two dozen capers
- four large ripe tomatoes
- six green peppers
- four onions
- eight table- spoonfuls of brown sugar
- six teacupfuls of vinegar
- one onion
- two small red peppers
- vinegar
- salt
- cloves
- allspice
- cinnamon
- ginger
- nutmeg
Directions
Five pounds of sugar, one pint of vinegar to seven pounds of plums, one tablespoonful of ground cinna- mon, one teaspoonful of cloves and allspice. Boil all together until fruit is sufficiently cooked.
Mrs. a. Hoffman, sweet cucumber pickle -no. 2.
Take cucumbers when fully ripe ; pare them, cut lengthwise, and take out the seeds ; put them into weak brine over night; in the morning, drain them. Boil tender in weak vinegar ; drain again and put in jars. Turn over them a syrup (hot), made as follows : Allow to each pound of pickles, one-half pound of sugar, one- half cupful of vinegar; boil the vinegar and sugar a few minutes; add any spices you may like. Let boil, and skim well. Mrs. B. Himmelsbach.
YELLOW PICKLE (Excellent).
Four quarts of sharp cider vinegar, four ounces of ground mustard (yellow), one ounce of white mustard,
166 THE GOOD CHEER COOK BOOK.
one ounce of bruised mace, one-half teaspoonfui of ground cloves, one ounce of bruised ginger, three sticks of horseradish sliced, two ounces tumeric, tied in a bag, one teacupful of salt. The spices,without the tumeric, to be boiled in the vinegar a quarter of an hour. When cold, throw in the bag of tumeric. Make this pickle, and as vegetables come in season, throw them in, stirring from the bottom. It will keep for months. Use small string beans, onions, tiny ears of corn, beets, cauliflower, green tomatoes, cucumbers, etc.
Miss Grace Howe,
Kenosha, Wis.
MEMORANDA. 1K7
168 MEMORANDA.
MEMORA NDA . 169
170 MEMOl^ANDA.
Variety's the spice of life, That gives it all its flavor.
CATCHUPS AND SAUCES FOR MEATS, FISH AND VEGETABLES.
It is best to cook all sauces in a vessel set within a larger one of hot water, or use a " double boiler ; " bot- tle and seal tomato catchup while hot, and it will not work ; be sure to boil it until the water has cooked well out of the tomatoes.
CAPER SAUCE (For Boiled Mutton). One cupful of the liquor in which the meat has been boiled, two teaspoonfuls of flour rubbed smooth in a little water, salt to taste, two tablespoonfuls of butter, about two dozen capers or green nasturtium seeds; heat the liquor to boiling and skim before stirring in the flour, which must be perfectly free from lumps, and rubbed smooth in cold water; stir until the sauce thickens evenly; when it has boiled a minute, add the butter, a little bit at a time, stirring constantl}'^ ; salt it and drop in the capers ; let it boil up once and turn in your sauce-boat. J. W. Squires.
CELERY SAUCE (For Boiled Turkey). One pint best part of celery, cut very fine ; cook in boiling salted water until tender; drain very dry; add
172 THE GOOD CHEER COOK' BOOK.
enough hot water to that in which the celery was cooked to make a pint ; use this to make a good drawn butter into which put your cooked celery and seasoning.
CHILI SAUCE— No. 1.
Twenty-four large ripe tomatoes, six green peppers, four onions, three tablespoonfuls of salt, eight table- spoonfuls of brown sugar, six teacupfuls of vinegar; chop the peppers and onions very fine ; peel the toma- toes and cut very small. Add one teaspoon ful of cloves, one teaspoonful of allspice, and two teaspoonfuls of cinnamon. Put in a kettle and boil gently an hour.
CHILI SAUCE— No. 2.
Eighteen large ripe cucumbers, one onion, two small red peppers; chop tine ; mix and add four cupfuls of vinegar, two tablespoonfuls of salt, two teaspoonfuls of ginger, four tablespoonfuls of sugar, two teaspoonfuls each of cinnamon, cloves and allspice, one teaspoonful of nutmeg. Miss Wilson,
Menomonie, Wis.