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Chopped Pickles

Name: Chopped Pickles
Yield: 10 servings
Ingredients: 4 quarts chopped green tomatoes; 34 cup salt; 2 teaspoons pepper; 3 teaspoons allspice; 3 teaspoons cloves; 4 cup white mustard seed; 4 green peppers, sliced; 2 chopped onions; 2 quarts vinegar

From Boston Cooking-School cook book, 1896

Serves 10

Presented as published in 1896. 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

119Calories

4 gProtein

19 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories119 kcal

Protein4 g

Carbohydrates19 g

Fiber4.2 g

Sugars13 g

Total Fat0.8 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol0 mg

Sodium8444 mg

Potassium667 mg

Calcium72 mg

Iron1.8 mg

Magnesium38 mg

Phosphorus100 mg

Zinc0.3 mg

Copper0.3 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C76 mg

Vitamin A93 mcg

Vitamin E1.2 mg

Vitamin K31 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.5 mg

Folate33 mcg

Choline27 mg

Caffeine0 mg

Water482 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 314. The excerpt below is the record exactly as published.

CHOPPED PICKLES 4 quarts chopped green tomatoes 3 teaspoons allspice 34 cup salt 3 teaspoons cloves 2 teaspoons pepper 4 cup white mustard seed 3 teaspoons mustard 4 green peppers, sliced 3 teaspoons cinnamon 2 chopped onions 2 quarts vinegar

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