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French Mustard Pickle
From The Toronto Cook Book, 1915
Serves 16
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
69Calories
3 gProtein
14 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories69 kcal
Protein2.8 g
Carbohydrates14 g
Fiber3.4 g
Sugars3.3 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium295 mg
Potassium527 mg
Calcium52 mg
Iron0.6 mg
Magnesium29 mg
Phosphorus78 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C59 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K27 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate89 mcg
Choline4.9 mg
Caffeine0 mg
Water286 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 179. The excerpt below is the record exactly as published.
French Mustard Pickle Two quarts small onions, two quarts cucumbers, two heads cauliflower and six green peppers
Cook this with the app: pantry check, scaling, and the assistant.