| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| French | Canning, Etc., Preserves | 1 | Servings | |
INGREDIENTS
| 3 | Cauliflower | |
| 3 | lb | Pickling onions |
| 3 | T | Mustard, Frenches Prepared |
| 3 | T | Flour |
| 1 | t | Pepper |
| 1 | T | Turmeric |
| 2 | c | Sugar |
| 1 | qt | Vinegar |
| Salt, to taste |
INSTRUCTIONS
Break cauliflower into flowerettes and cook unitl partly done. Wash and peel onions. Mix cauliflower and dressing together, bring to a boil for a few minutes or until the dressingis thick. Stir onions into mixture, let cook ver slowly until onions are just tender. Stir frequently. Pack into hot sterilized jars and seal. Posted to MC-Recipe Digest V1 #144 Date: Tue, 9 Jul 1996 06:56:40 -0300 From: Calvin Deiterich <cedeiter@epix.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 1845
Calories From Fat: 8
Total Fat: <1g
Cholesterol: 0mg
Sodium: 375mg
Potassium: 607.1mg
Carbohydrates: 426.1g
Fiber: 2.6g
Sugar: 399.5g
Protein: 3.6g