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Celery Pickle
From The Toronto Cook Book, 1915
Serves 5
Presented as published in 1915. 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
462Calories
2 gProtein
96 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories462 kcal
Protein2.4 g
Carbohydrates96 g
Fiber2 g
Sugars91 g
Total Fat2 g
Saturated Fat0.1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.4 g
Omega-30.2 g
Cholesterol0 mg
Sodium601 mg
Potassium334 mg
Calcium97 mg
Iron0.9 mg
Magnesium36 mg
Phosphorus85 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A4.2 mcg
Vitamin E0.2 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate3.3 mcg
Choline0.1 mg
Caffeine0 mg
Water492 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 183. The excerpt below is the record exactly as published.
Celery Pickle Cut one dozen celery into small pieces, let stand in salt and water, mild brine, then drain well. Take half gallon vinegar, quarter teaspoon cayenne pepper, one pound granulated sugar, half pound mustard
Cook this with the app: pantry check, scaling, and the assistant.