vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free

Chopped Pickle

Name: Chopped Pickle
Yield: 20 servings
Ingredients: 1 gallon of chopped tomatoes; ½ gallon of chopped cabbage; 1 quart of onions; 1 ounce of turmeric; 1 tablespoon of cloves; 4 tablespoons of ginger; 2 tablespoons of salt; 2 tablespoons of celery seed; 2 pounds or more of sugar; 5 quarts of good vinegar; 2 pods of green peppers

From The Blue grass cook book, 1904

Serves 20

Presented as published in 1904. 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

254Calories

3 gProtein

61 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories254 kcal

Protein3.4 g

Carbohydrates61 g

Fiber3.2 g

Sugars53 g

Total Fat1.6 g

Saturated Fat0.1 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium966 mg

Potassium710 mg

Calcium128 mg

Iron2.9 mg

Magnesium44 mg

Phosphorus75 mg

Zinc0.6 mg

Copper0.2 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C50 mg

Vitamin A5.4 mcg

Vitamin E0.1 mg

Vitamin K0.8 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.4 mg

Folate58 mcg

Choline3.4 mg

Caffeine0 mg

Water300 g

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 73. The excerpt below is the record exactly as published.

CHOPPED PICKLE Miss Mary Bashford 1 gallon of chopped tomatoes, ^ gallon of chopped cabbage, 1 quart of onions, 1 ounce of turmeric, 1 tablespoon of cloves, 4 tablespoons of ginger, 2 tablespoons of salt, 2 tablespoons of celery seed, 2 pounds or more of sugar, 5 quarts of good vinegar, 2 pods of green peppers

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