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Chopped Pickle
From Miss Parloa's new cook book and marketing guide, 1880
Serves 20
Presented as published in 1880. 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
204Calories
8 gProtein
40 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories204 kcal
Protein8.5 g
Carbohydrates40 g
Fiber14 g
Sugars4.8 g
Total Fat5.8 g
Saturated Fat0.9 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol0 mg
Sodium16864 mg
Potassium813 mg
Calcium266 mg
Iron5.8 mg
Magnesium130 mg
Phosphorus188 mg
Zinc1.5 mg
Copper0.7 mg
Manganese6.5 mg
Vitamin D0 mcg
Vitamin C9 mg
Vitamin A13 mcg
Vitamin E1.1 mg
Vitamin K74 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate45 mcg
Choline24 mg
Caffeine0 mg
Water74 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 171. The excerpt below is the record exactly as published.
Chopped Pickle. One peck of green tomatoes, two quarts of onions and two of peppers. Chop all fine, separately, and mix, adding three cupfuls of salt. Let them stand over night, and in the morn- ing drain well. Add half a pound of mustard seed, two table-spoonfuls of ground allspice, two of ground cloves and one cupful of grated horse-radish. Pour over it three quarts of boiling vinegar
Cook this with the app: pantry check, scaling, and the assistant.