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Favorite Pickles

Name: Favorite Pickles
Yield: 4 servings
Ingredients: One quart raw cabbage chopped fine; one quart boiled beets chopped fine; two cups sugar; one tablespoon salt; one of black pepper; quarter teaspoon red pepper; one teaspoon grated horseradish

From The Toronto Cook Book, 1915

Serves 4

Presented as published in 1915. 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

545Calories

7 gProtein

136 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories545 kcal

Protein6.7 g

Carbohydrates136 g

Fiber10 g

Sugars118 g

Total Fat1.2 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol0 mg

Sodium1970 mg

Potassium1267 mg

Calcium152 mg

Iron3.3 mg

Magnesium89 mg

Phosphorus140 mg

Zinc1.2 mg

Copper0.3 mg

Manganese1.3 mg

Vitamin D0 mcg

Vitamin C123 mg

Vitamin A18 mcg

Vitamin E0.1 mg

Vitamin K3.3 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.4 mg

Folate309 mcg

Choline14 mg

Caffeine0 mg

Water405 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 183. The excerpt below is the record exactly as published.

Favorite Pickles One quart raw cabbage chopped fine, one quart boiled beets chopped fine, two cups sugar, one tablespoon salt, one of black pepper, quarter teaspoon red pepper, one teaspoon grated horse- radi

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