Chopped Pickle

Name: Chopped Pickle
Ingredients: One peck green tomatoes; One pint green peppers; Two quarts green cucumbers; Four bunches celery; One ounce celery seed; One ounce mustard seed; Five cents worth turmeric in a bag; One large cup of brown sugar; Two heads of cabbage; One-fourth pound horseradish

From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909

Presented as published in 1909. 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

1939Calories

39 gProtein

411 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories1939 kcal

Protein39 g

Carbohydrates411 g

Fiber21 g

Sugars230 g

Total Fat24 g

Saturated Fat1.7 g

Monounsaturated Fat11 g

Polyunsaturated Fat4.6 g

Omega-30 g

Cholesterol0 mg

Sodium1054 mg

Potassium6777 mg

Calcium1737 mg

Iron32 mg

Magnesium647 mg

Phosphorus1129 mg

Zinc10 mg

Copper1.4 mg

Manganese13 mg

Vitamin D0 mcg

Vitamin C1236 mg

Vitamin A40 mcg

Vitamin E3.2 mg

Vitamin K1087 mcg

Vitamin B64.3 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.7 mg

Niacin (B3)6.7 mg

Folate231 mcg

Choline76 mg

Caffeine0 mg

Water2447 g

As published

This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 37. The excerpt below is the record exactly as published.

CHOPPED. PICKLE. MRS. STEVENSON. One peck green tomatoes. One pint green peppers. Two quarts green cucumbers, Four bunches celery and one ounce celery seed. One ounce mustard seed. Five cents worth turmeric in a bag. One large cup of brown sugar. Two heads of cabbage. One-fourth pound horseradish

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