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Amber Pickles
From The Rural cook book, 1907
Serves 2
Let pickles sit for a day before sealing.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
755Calories
1 gProtein
184 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories755 kcal
Protein1.2 g
Carbohydrates184 g
Fiber6.7 g
Sugars170 g
Total Fat2.6 g
Saturated Fat0.6 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol0 mg
Sodium50 mg
Potassium224 mg
Calcium138 mg
Iron2.2 mg
Magnesium49 mg
Phosphorus31 mg
Zinc0.5 mg
Copper0.1 mg
Manganese9.6 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A1.6 mcg
Vitamin E1.4 mg
Vitamin K22 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate5.3 mcg
Choline9.5 mg
Caffeine0 mg
Water238 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 117. The excerpt below is the record exactly as published.
Amber Pickles. — Choose small yellow pear tomatoes when just turn- ing to ripen. Prick each tomato with a needle three times to prevent : bursting in cooking, and soak half an hour in sa'.ted water. Take out ' and put in jars, after which make a syrup of one pint of vinegar, three- . quarters of a pound of C sugar and a pinch of salt, and put to boil in a porcelain kettle. Take one-halt dozen cloves, same of whole allspice, one peppercorn, a piece of cinnamon, a splinter of mace and a chip of ginger root
Cook this with the app: pantry check, scaling, and the assistant.