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Delicious Chopped Pickle
From The Toronto Cook Book, 1915
Serves 10
Presented as published in 1915. 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
392Calories
2 gProtein
90 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories392 kcal
Protein2.2 g
Carbohydrates90 g
Fiber2.8 g
Sugars86 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Omega-30.1 g
Cholesterol0 mg
Sodium5762 mg
Potassium383 mg
Calcium49 mg
Iron0.9 mg
Magnesium27 mg
Phosphorus65 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A50 mcg
Vitamin E0.7 mg
Vitamin K11 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate27 mcg
Choline11 mg
Caffeine0 mg
Water348 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 173. The excerpt below is the record exactly as published.
Delicious Chopped Pickle Three pints each ripe tomatoes, green tomato and onions, measured after chopping, four medium-sized red peppers, chopped, and one good bunch of celery, chopped. Add half cup salt and stand over night; then drain well, add one quart granulated sugar, two quarts vinegar, half cup mustard, half teaspoon ground clove, half teaspoon cinnamon
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