Egyptian Pickles

Name: Egyptian Pickles
Ingredients: i stone Portugal onions; lh. mustard; 3 tablespoonfuls salad oil; 3 tablespoonfuls salt; 3 tablespoonfuls sugar; 1 teaspoonful cayenne pepper

From The Samaritan cookery book, 1903

Recipe by Mrs. W. H. Mair, Pollokshields, West.

Presented as published in 1903. 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

690Calories

11 gProtein

60 gCarbs

49 gFat

Full nutrition (34 nutrients)

Calories690 kcal

Protein11 g

Carbohydrates60 g

Fiber13 g

Sugars45 g

Total Fat49 g

Saturated Fat3.7 g

Monounsaturated Fat37 g

Polyunsaturated Fat7.5 g

Omega-31 g

Cholesterol0 mg

Sodium23866 mg

Potassium553 mg

Calcium184 mg

Iron4.4 mg

Magnesium121 mg

Phosphorus280 mg

Zinc1.7 mg

Copper0.2 mg

Manganese1.2 mg

Vitamin D0 mcg

Vitamin C6.5 mg

Vitamin A56 mcg

Vitamin E15 mg

Vitamin K8.6 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.7 mg

Folate38 mcg

Choline7.8 mg

Caffeine0 mg

Water328 g

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 72. The excerpt below is the record exactly as published.

EGYPTIAN PICKLES. i stone Portugal onions. \ lh. mustard. 3 tablespoonfuls salad oil. 3 tablespoonfuls salt. 3 tablespoonfuls sugar, i teaspoonful cayenne pepper.

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