Estimated Nutrition (whole recipe, rough)
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| 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 |
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 tablespoon of cinnamon
- 1 tablespoon cloves
- 1 tablespoon allspice
- 1/2 cup ground pepper
- a cup of best olive oil
- five lbs
- 3 lbs
- one half peck green tomatoes
- 2 large heads of cabbage
- 15 white onions
- 25 cucumbers
- 3 qts
- 1/2 teacup of turmeric
- 4 ripe
- 1 dessertspoon curry powder
- vinegar
- mustard
Directions
F. L. LEWIS, CANADA.
_Contributed by Mrs. Wm. A. Glasgow, Jr._
Five lbs. of fruit, 1 pt. of vinegar, 3 lbs. of sugar, 1 tablespoon of cinnamon, 1 tablespoon cloves, 1 tablespoon allspice. First separate the pulp from the skins and put in separate dishes. Boil the pulp until seeds rise, then strain through a sieve, add the skins, spice, sugar and vinegar. Boil altogether about 30 minutes and bottle.
DANIEL WEBSTER’S RECIPE FOR PICKLE.
_Contributed by Mrs. Russell Davenport, Philadelphia, Pa._
One half peck green tomatoes, 2 large heads of cabbage, 15 white onions, good size, 25 cucumbers. Cut the cabbage as for slaw. Chop cucumbers, onions and tomatoes in small pieces. Then salt in layers and let it stand 24 hours. Take 3 qts. of best cider vinegar, 3 lbs. of brown sugar, ½ teacup of turmeric, ½ cup ground pepper (black), 1 oz. of celery seed, ¾ lb. of white mustard seed and 3 or 4 ripe, red tomatoes. Cut in pieces, boil this together. Drain salt from pickle and pour vinegar over boiling hot. When cold the last day mix a ¼ lb. of mustard seed, a cup of best olive oil, 1 dessertspoon curry powder and 1 qt. of vinegar. Mix oil and mustard, adding vinegar and stirring well through the pickle.