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Chopped Pickle
From Kentucky receipt book, 1903
Serves 16
Presented as published in 1903. 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
475Calories
5 gProtein
116 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories475 kcal
Protein5.3 g
Carbohydrates116 g
Fiber3.9 g
Sugars94 g
Total Fat1.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium65 mg
Potassium1000 mg
Calcium150 mg
Iron2.7 mg
Magnesium65 mg
Phosphorus137 mg
Zinc0.9 mg
Copper0.2 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C164 mg
Vitamin A58 mcg
Vitamin E0.8 mg
Vitamin K153 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate31 mcg
Choline19 mg
Caffeine0 mg
Water436 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 200. The excerpt below is the record exactly as published.
Chopped Pickle. Take 1 gallon of cabbage, 1 gallon green tomatoes, 1 pint of green pepper with seed removed, 1 quart onions chopped, sprinkle with salt, and let it drain one night. Then add 5 tablespoons made mustard, 2 tablespoons ground ginger, 1 tablespoon cinnamon, 1 tablespoon cloves, 1 tablespoon celery seed, 3 tablespoons tumeric, 3 pounds sugar
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