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East India Pickle
From The hearthstone; or, Life at home, 1883
Serves 6
Presented as published in 1883. 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
80Calories
2 gProtein
17 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories80 kcal
Protein2.4 g
Carbohydrates17 g
Fiber1.5 g
Sugars3.5 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium45 mg
Potassium438 mg
Calcium83 mg
Iron0.3 mg
Magnesium30 mg
Phosphorus64 mg
Zinc0.5 mg
Copper0 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C72 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K89 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate18 mcg
Choline4.8 mg
Caffeine0 mg
Water213 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 332. The excerpt below is the record exactly as published.
East India Pickle. — Chop one cabbage fine (leaving out the stalks), and with it, three or four onions, a root of horseradish, and a couple of green peppers. Spice some vinegar very strong with mace, cloves, allspice and cinnamon. Heat it scalding hot ; add alum and salt
Cook this with the app: pantry check, scaling, and the assistant.