Chopped Pickle

Name: Chopped Pickle
Ingredients: Yz gallon of green tomatoes; i gallon of chopped cabbage; i pint of green peppers; 1 quart of chopped onions; i tablespoon of ground cloves; i tablespoon of ground cinnamon; 2 tablespoons of celery seed; 4 tablespoons of mustard seed; 2 pounds brown sugar; 2 quarts of vinegar

From The way to the heart, 1905

Presented as published in 1905. 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

5650Calories

87 gProtein

1263 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories5650 kcal

Protein87 g

Carbohydrates1263 g

Fiber128 g

Sugars974 g

Total Fat31 g

Saturated Fat2.8 g

Monounsaturated Fat13 g

Polyunsaturated Fat9.9 g

Omega-30 g

Cholesterol0 mg

Sodium3540 mg

Potassium15363 mg

Calcium3352 mg

Iron50 mg

Magnesium1129 mg

Phosphorus2047 mg

Zinc13 mg

Copper3.6 mg

Manganese16 mg

Vitamin D0 mcg

Vitamin C2647 mg

Vitamin A678 mcg

Vitamin E8.5 mg

Vitamin K160 mcg

Vitamin B67 mg

Vitamin B120 mcg

Thiamin (B1)3.5 mg

Riboflavin (B2)2.5 mg

Niacin (B3)26 mg

Folate2480 mcg

Choline245 mg

Caffeine0 mg

Water7746 g

As published

This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 11. The excerpt below is the record exactly as published.

Chopped Pickle. Sprinkle with salt Yz gallon of green tomatoes. Let them stand for 2 hours ; then drain and add i gallon of chopped cabbage, i pint of green peppers (take out all of the seed), 1 quart of chopped onions, i tablespoon of ground cloves, i tablespoon of ground cinnamon, 2 tablespoons of celery seed, 4 tablespoons of mustard seed, 2 pounds brown sugar and 2 quarts of vinegar

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