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Dressing for Quick Mustard Pickle
From Boston Cooking-School cook book, 1896
Serves 8
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
51Calories
1 gProtein
12 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories51 kcal
Protein0.9 g
Carbohydrates12 g
Fiber0.3 g
Sugars6.3 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium473 mg
Potassium33 mg
Calcium12 mg
Iron0.9 mg
Magnesium6.5 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate9.8 mcg
Choline0.4 mg
Caffeine0 mg
Water33 g
Estimated from matched ingredients across 8 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 316. The excerpt below is the record exactly as published.
r ¥ teaspoon celery salt 6 tablespoons flour 11% teaspoons salt 1% tablespoons mustard 1 cup cold water 1% teaspoon turmeric 1 cup hot vinegar
Cook this with the app: pantry check, scaling, and the assistant.