Chopped Pickle

Name: Chopped Pickle
Ingredients: 1 dozen eiicum'ber pickles; 14 peck green tomatoes; 1 large head cabbage; 1 quart onions; 1 dozen green peppers (seeds out); 4 quarts good vinegar; 2 lbs. brown sugar; 15 cents dry mustard; 10 cents white mustard seed; 5 cents celery seed; 5 cents turmeric

From The Edwardsville cook book, 1906

Presented as published in 1906. 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

4615Calories

48 gProtein

1083 gCarbs

36 gFat

Full nutrition (34 nutrients)

Calories4615 kcal

Protein48 g

Carbohydrates1083 g

Fiber72 g

Sugars939 g

Total Fat36 g

Saturated Fat3.5 g

Monounsaturated Fat18 g

Polyunsaturated Fat11 g

Omega-30 g

Cholesterol0 mg

Sodium29507 mg

Potassium5783 mg

Calcium1646 mg

Iron37 mg

Magnesium697 mg

Phosphorus1441 mg

Zinc8.8 mg

Copper3.6 mg

Manganese7.2 mg

Vitamin D0 mcg

Vitamin C544 mg

Vitamin A305 mcg

Vitamin E6.6 mg

Vitamin K1139 mcg

Vitamin B62.6 mg

Vitamin B120 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)0.9 mg

Niacin (B3)8.4 mg

Folate792 mcg

Choline245 mg

Caffeine0 mg

Water3707 g

As published

This recipe was extracted from The Edwardsville cook book (1906), page 23. The excerpt below is the record exactly as published.

CHOPPED PICKLE. Mrs. James E. Timnell. Mrs. James P>. Dale. Chop separately — 1 dozen eiicum'ber pickles. 14 peck green tomatoes. 1 large head cabbage. Put in salt over night. Dressing : — 15 cents dry mustard. 10 cents white mustard seed. 5 cents celery seed. 5 cents turmeric. 1 quart onions. 1 dozen green peppers (seeds out). 4 quarts good vinegar. 2 lbs. brown sugar

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