Chopped Pickle

Name: Chopped Pickle
Ingredients: 1 gallon cabbage; 1 quart chopped onions; 2 dozen peppers (red and green); 1 quart green tomatoes; 1% pounds sugar; 4 pods hot red pepper; 2 stalks celery; % gallon vinegar; 1 ounce celery seed; 1 ounce cloves; 1 ounce mustard

From The housewife's aid, 1950

Recipe by Mrs. J. M. Quinn.

Presented as published in 1950. 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

6218Calories

121 gProtein

1417 gCarbs

44 gFat

Full nutrition (34 nutrients)

Calories6218 kcal

Protein121 g

Carbohydrates1417 g

Fiber189 g

Sugars740 g

Total Fat44 g

Saturated Fat10 g

Monounsaturated Fat10 g

Polyunsaturated Fat9.2 g

Omega-31.2 g

Cholesterol0 mg

Sodium3581 mg

Potassium18856 mg

Calcium5256 mg

Iron84 mg

Magnesium1893 mg

Phosphorus2597 mg

Zinc19 mg

Copper9.5 mg

Manganese108 mg

Vitamin D0 mcg

Vitamin C1646 mg

Vitamin A397 mcg

Vitamin E12 mg

Vitamin K3236 mcg

Vitamin B68.3 mg

Vitamin B120 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)1.8 mg

Niacin (B3)13 mg

Folate296 mcg

Choline187 mg

Caffeine0 mg

Water6795 g

As published

This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 13. The excerpt below is the record exactly as published.

CHOPPED PICKLE 1 gallon cabbage 1 quart chopped onions 2 dozen peppers (red and green) 1 quart green tomatoes 1% pounds sugar 4 pods hot red pepper 2 stalks celery % gallon vinegar 1 ounce celery seed 1 ounce cloves 1 ounce mustard

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