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Apple Pickle
From The Rural cook book, 1907
Serves 12
This pickle improves with age; let it stand for two months before using.
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
274Calories
2 gProtein
67 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories274 kcal
Protein2.2 g
Carbohydrates67 g
Fiber4.9 g
Sugars52 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium20 mg
Potassium611 mg
Calcium46 mg
Iron1.2 mg
Magnesium33 mg
Phosphorus81 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A5.4 mcg
Vitamin E0.2 mg
Vitamin K3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate2.2 mcg
Choline16 mg
Caffeine0 mg
Water360 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 118. The excerpt below is the record exactly as published.
Apple Pickle. — Eighteen gcod sharp apples; one-quarter pound best . ginger; one pound Sultana raisins; one ounce mustard seed; six shallots; ■ one-quarter pound salt; I'A pound moist sugar; six good-sized onitow; one-half ounce smalt chilli peppers; one-half teaspoon cayenne pepper. Three pints white wine vinegar
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