Bread and Butter Pickle

Name: Bread and Butter Pickle
Ingredients: One gallon cucumbers; eight small white onions; two green peppers; one half cup salt; five cups sugar; one and one-half teaspoons tumeric; one-half teaspoon ground cloves; one teaspoon celery seed; four cups vinegar; two teaspoons mustard seed; one cup water; one quart cracked ice

From Natchez recipes, 1900

The success of these pickles lies in their being sliced thin.

Presented as published in 1900. 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

5099Calories

36 gProtein

1207 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories5099 kcal

Protein36 g

Carbohydrates1207 g

Fiber17 g

Sugars1074 g

Total Fat15 g

Saturated Fat0.3 g

Monounsaturated Fat2.1 g

Polyunsaturated Fat0.9 g

Omega-30 g

Cholesterol0 mg

Sodium56148 mg

Potassium8062 mg

Calcium1055 mg

Iron7.5 mg

Magnesium551 mg

Phosphorus1310 mg

Zinc10 mg

Copper3.3 mg

Manganese6.9 mg

Vitamin D0 mcg

Vitamin C1 mg

Vitamin A0.3 mcg

Vitamin E0.7 mg

Vitamin K866 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.5 mg

Folate13 mcg

Choline12 mg

Caffeine0 mg

Water6634 g

As published

This recipe was extracted from Natchez recipes (1900), page 23. The excerpt below is the record exactly as published.

BREAD AND BUTTER PICKLE One gallon cucumbers, eight small white onions, two green peppers, one half cup salt, five cups sugar, one and one-half teaspoons tumeric, one-half tea- spoon ground cloves, one teaspoon celery seed, four cups vinegar, two teaspoons mustard seed, one cup water and one quart cracked ice

Cook this with the app: pantry check, scaling, and the assistant.