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English Mixed Pickles

Name: English Mixed Pickles
Yield: 20 servings
Ingredients: One-half peck of small, green tomatoes; three dozen small cucumbers; two heads of cauliflower; one-half peck of tender string beans; six bunches of celery; six green peppers; a quart of small, white onions

From The household (of the Detroit free press), 1886

Serves 20

Presented as published in 1886. 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

111Calories

4 gProtein

22 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories111 kcal

Protein4.5 g

Carbohydrates22 g

Fiber3.6 g

Sugars2.7 g

Total Fat1.1 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium32 mg

Potassium975 mg

Calcium120 mg

Iron1 mg

Magnesium63 mg

Phosphorus135 mg

Zinc1 mg

Copper0.4 mg

Manganese1.4 mg

Vitamin D0 mcg

Vitamin C40 mg

Vitamin A2.3 mcg

Vitamin E0.1 mg

Vitamin K99 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate60 mcg

Choline0.9 mg

Caffeine0 mg

Water456 g

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 477. The excerpt below is the record exactly as published.

ENGLISH MIXED PICKLES. One-half peck of small, green tomatoes, three dozen small cucum- bers, two heads of cauliflower, one-half peck of tender string beans, six bunches of celery, six green peppers, and a quart of small, white onions

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