Favorite Pickles
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
They will remain good for a length of time and are generally considered delicious.
Presented as published in 1902. 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
2281Calories
29 gProtein
567 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories2281 kcal
Protein29 g
Carbohydrates567 g
Fiber47 g
Sugars492 g
Total Fat6.3 g
Saturated Fat0.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol0 mg
Sodium8866 mg
Potassium5585 mg
Calcium719 mg
Iron14 mg
Magnesium412 mg
Phosphorus627 mg
Zinc6.8 mg
Copper1.1 mg
Manganese5 mg
Vitamin D0 mcg
Vitamin C551 mg
Vitamin A73 mcg
Vitamin E0.4 mg
Vitamin K8.7 mcg
Vitamin B61.6 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)6.6 mg
Folate1369 mcg
Choline73 mg
Caffeine0 mg
Water1820 g
As published
This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 64. 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, tablespoon salt, one teaspoon black pepper, a quarter teaspoon red pepper, one Mother's Cook Book. 140 teacup grated horseradish; cover with cold vinegar
Cook this with the app: pantry check, scaling, and the assistant.