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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 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
- 1 cup salt to 1 gallon water
- 1 gallon water
- 6 tablespoonfuls common mustard
- 1 tablespoonful turmeric
- 1 cup flour
- 1 cup sugar
- 1 large cauliflower divided into flowerets
- 4 large green peppers
- 2 qts
- 4 qts
Directions
MRS. ROBERT G. GAMBLE, HAVERFORD, PA.
One qt. large green, cucumbers, cut into small pieces; 1 qt. tiny cucumbers, 1 qt. green tomatoes cut into pieces, 1 qt. small white onions, 1 large cauliflower divided into flowerets, 4 large green peppers. None of these ingredients are to be chopped, but cut in squares or small pieces. Put in brine 24 hours made of 1 cup salt to 1 gallon water. Scald until thoroughly heated through in the brine, drain well. Make a smooth paste of 6 tablespoonfuls common mustard (not that in bottles), 1 tablespoonful turmeric, 1 cup flour, 1 cup sugar, and 2 qts. of mild vinegar. Mix dry ingredients together with a little cold vinegar, then scald until very smooth, stirring constantly. When done, pour over the pickles, stir through bottle. Makes 4 qts.