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Cabbage Pickle No. 2
From Atlanta women's club cook book, 1921
Serves 12
Mrs. Oscar McKenzie.
Presented as published in 1921. 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
410Calories
4 gProtein
99 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories410 kcal
Protein4 g
Carbohydrates99 g
Fiber1.6 g
Sugars76 g
Total Fat1.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium45 mg
Potassium956 mg
Calcium117 mg
Iron1.6 mg
Magnesium61 mg
Phosphorus123 mg
Zinc1.1 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C160 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K149 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate23 mcg
Choline1.4 mg
Caffeine0 mg
Water478 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 46. The excerpt below is the record exactly as published.
CABBAGE PICKLE NO. 2. 11/4 doz. cucumbers, (chopped 8 green bell peppers. fine). 2 oz. white mustard seed. 2 large heads cabbage. 1 oz. tumeric. 2 doz. small onions. 1/2 box ground mustard. 2 lbs. white sugar
Cook this with the app: pantry check, scaling, and the assistant.