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Dressing for Pickles
From The New century cook book, 1899
Serves 9
Use after pickling vegetables.
Presented as published in 1899. 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
451Calories
4 gProtein
91 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories451 kcal
Protein3.6 g
Carbohydrates91 g
Fiber0.8 g
Sugars67 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium13 mg
Potassium124 mg
Calcium66 mg
Iron3.9 mg
Magnesium25 mg
Phosphorus64 mg
Zinc0.5 mg
Copper0.1 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0.1 mcg
Vitamin E0.1 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate45 mcg
Choline1.7 mg
Caffeine0 mg
Water406 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from The New century cook book (1899), page 41. The excerpt below is the record exactly as published.
twelve tablespoons Coleman's mustard, two table- spoons turmeric powder, two tablespoons celery seed, three cups sugar, two small cups flour. Mix and add four quarts vinegar
Cook this with the app: pantry check, scaling, and the assistant.