Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| 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 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 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
- two heads of cabbage
- an ounce of turmeric
- a tablespoon of brown sugar
- 6 red peppers
- 6 green peppers
- 2 doz
- 1 doz
- 1/2 gal
- 1 teacup of grated horseradish
- salt
- vinegar
Directions
MRS. DABNEY H. MAURY, RICHMOND, VA.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Two heads of cabbage, 6 red peppers, 6 green peppers, 2 doz. white onions, 1 doz. cucumbers. Slice all fine. Put them into a colander, sprinkle with salt well throughout. Put a press on it and let stand 24 hours. Have ready ½ gal. cold vinegar into which put ½ oz. ground mustard seed, 1 teacup of grated horseradish, a few whole cloves and allspice. Tie up in a thin bag half an ounce of turmeric, put it into the middle of the pickle. Put pickle into a stone jar and pour your spiced vinegar on it adding a tablespoon of brown sugar.