Cucumber Mustard Pickle

Name: Cucumber Mustard Pickle
Ingredients: 1 c. dry mustard; 1 c. salt; 1 gal. vinegar; 2 Cassar

From The Warrenton cook book, 1951

Presented as published in 1951. 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

2982Calories

38 gProtein

443 gCarbs

54 gFat

Full nutrition (33 nutrients)

Calories2982 kcal

Protein38 g

Carbohydrates443 g

Fiber18 g

Sugars413 g

Total Fat54 g

Saturated Fat2.9 g

Monounsaturated Fat33 g

Polyunsaturated Fat15 g

Cholesterol0 mg

Sodium112091 mg

Potassium1190 mg

Calcium693 mg

Iron16 mg

Magnesium585 mg

Phosphorus1367 mg

Zinc9.6 mg

Copper1.3 mg

Manganese6 mg

Vitamin D0 mcg

Vitamin C10 mg

Vitamin A2.9 mcg

Vitamin E7.4 mg

Vitamin K7.9 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)6.9 mg

Folate238 mcg

Choline180 mg

Caffeine0 mg

Water3633 g

As published

This recipe was extracted from The Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 19. The excerpt below is the record exactly as published.

CUCUMBER MusTARD PICKLE 1 c. dry mustard 1 c. salt 1 gal. vinegar 2 Cassar

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