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Chopped Pickle

Name: Chopped Pickle
Yield: 20 servings
Ingredients: One-half peck green tomatoes; two stalks of celery; one green pepper; one-half a cabbage; three large onions; one-half a cupful of mustard seed; two tablespoonfuls of celery seed; one-half cupful of brown sugar; one-quarter cupful of salt; one teaspoonful of black pepper; the same of cinnamon; one saltspoonfut each of cloves; and allspice; and one quart of vinegar

From The Rural cook book, 1907

Serves 20

Presented as published in 1907. 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

74Calories

2 gProtein

12 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories74 kcal

Protein2 g

Carbohydrates12 g

Fiber2 g

Sugars6.6 g

Total Fat1.9 g

Saturated Fat0.1 g

Monounsaturated Fat1.1 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol0 mg

Sodium1414 mg

Potassium173 mg

Calcium60 mg

Iron1.2 mg

Magnesium30 mg

Phosphorus58 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C14 mg

Vitamin A2 mcg

Vitamin E0.3 mg

Vitamin K3 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.4 mg

Folate25 mcg

Choline7.4 mg

Caffeine0 mg

Water91 g

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 119. The excerpt below is the record exactly as published.

Chopped Pickle,— One-half peck green tomatoes, two stalks of celery, one green pepper, one-half a cabbage, three large onions, all chopped, to which add one-half a cupful of mustard seed, two tablespoonfuls of celery seed, one-half cupful of brown sugar, one-quarter cupful of salt, one teaspoonful of black pepper, the same of cinnamon, one saltspoonfut each of cloves and allspice and one quart of vinegar

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