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Chopped Pickles
From The Monmouth Baptist ladies' cook book, 1907
Serves 7
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
375Calories
4 gProtein
91 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories375 kcal
Protein3.7 g
Carbohydrates91 g
Fiber6.8 g
Sugars71 g
Total Fat2.5 g
Saturated Fat0.3 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium324 mg
Potassium656 mg
Calcium228 mg
Iron5.1 mg
Magnesium73 mg
Phosphorus101 mg
Zinc1.5 mg
Copper0.2 mg
Manganese3.5 mg
Vitamin D0 mcg
Vitamin C84 mg
Vitamin A1.6 mcg
Vitamin E0.5 mg
Vitamin K82 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate46 mcg
Choline9.5 mg
Caffeine0 mg
Water202 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 117. The excerpt below is the record exactly as published.
CHOPPED PICKLES. Miss Margaret Holt. One peck of green tomatoes, half peck of onions*, one head of cabbage, one pound of white mustard PICKLES. CATSUPS, ETC. 245 seed, one ounce each of tumeric, celery seed and cin- namon, half ounce of cloves, one pound of sugar, one pint of grated horseradish, six large green peppers
Cook this with the app: pantry check, scaling, and the assistant.