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Bourbon Pickle
From The Blue grass cook book, 1904
Serves 16
Better to cook onions and cauliflower before adding to vinegar.
Presented as published in 1904. 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
563Calories
10 gProtein
113 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories563 kcal
Protein10 g
Carbohydrates113 g
Fiber8.2 g
Sugars79 g
Total Fat9.8 g
Saturated Fat1.3 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol0 mg
Sodium159 mg
Potassium834 mg
Calcium189 mg
Iron5.9 mg
Magnesium130 mg
Phosphorus286 mg
Zinc2.3 mg
Copper0.4 mg
Manganese2.6 mg
Vitamin D0 mcg
Vitamin C29 mg
Vitamin A1.4 mcg
Vitamin E1.3 mg
Vitamin K57 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.2 mg
Folate104 mcg
Choline29 mg
Caffeine0 mg
Water363 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 72. The excerpt below is the record exactly as published.
BOURBON PICKLE Mrs. R. J. Neely 1 gallon of cucumbers, cut up, 1 quart of vinegar, 2 ounces of turmeric, ^ pound of ground mustard, 6 teacups of white sugar, 2 scant cups of flour, ^ teaspoon of red pepper, 9. tablespoons of ground cinnamon, 1 tablespoon of mace, 2 ground nutmegs, ^ teacup of mustard seed, 2 tablespoons of celery seed, 1 quart of small onions, 1 head of cauliflower
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