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Excellent Mixed Pickles
From The Blue grass cook book, 1904
Serves 20
Recipe appears incomplete.
Presented as published in 1904. 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
720Calories
23 gProtein
155 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories720 kcal
Protein23 g
Carbohydrates155 g
Fiber18 g
Sugars46 g
Total Fat4.1 g
Saturated Fat0.5 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium94 mg
Potassium4414 mg
Calcium559 mg
Iron2.4 mg
Magnesium279 mg
Phosphorus697 mg
Zinc5.2 mg
Copper1.3 mg
Manganese3.1 mg
Vitamin D0 mcg
Vitamin C162 mg
Vitamin A0.2 mcg
Vitamin E0.2 mg
Vitamin K457 mcg
Vitamin B61.6 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.3 mg
Folate207 mcg
Choline66 mg
Caffeine0 mg
Water2518 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 74. The excerpt below is the record exactly as published.
EXCELLENT MIXED PICKLES 4 large heads of cabbage, 1 peck green tomatoes, 2 dozen cucumbers, 1 dozen onions, 1 dozen green peppers
Cook this with the app: pantry check, scaling, and the assistant.