French Mustard Pickle

Name: French Mustard Pickle
Ingredients: Two quarts small onions; two quarts cucumbers; two quarts green tomatoes; one head cauliflower or hard white cabbage; one stalk celery; six green peppers; (Paste for pickles): two cups sugar; two cups flour; one-half ounce tumeric; one-half pound mustard; one gallon vinegar

From Natchez recipes, 1900

Presented as published in 1900. 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

4428Calories

81 gProtein

853 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories4428 kcal

Protein81 g

Carbohydrates853 g

Fiber59 g

Sugars516 g

Total Fat21 g

Saturated Fat1.5 g

Monounsaturated Fat6.6 g

Polyunsaturated Fat4 g

Omega-31 g

Cholesterol0 mg

Sodium7297 mg

Potassium9103 mg

Calcium1234 mg

Iron40 mg

Magnesium682 mg

Phosphorus1882 mg

Zinc10 mg

Copper3.8 mg

Manganese12 mg

Vitamin D0 mcg

Vitamin C385 mg

Vitamin A470 mcg

Vitamin E7.1 mg

Vitamin K588 mcg

Vitamin B62.8 mg

Vitamin B120 mcg

Thiamin (B1)4.1 mg

Riboflavin (B2)2.3 mg

Niacin (B3)28 mg

Folate783 mcg

Choline210 mg

Caffeine0 mg

Water8600 g

As published

This recipe was extracted from Natchez recipes (1900), page 23. The excerpt below is the record exactly as published.

FRENCH MUSTARD PICKLE Two quarts small onions, two quarts cucumbers, two quarts green tomatoes, one head cauliflower or hard white cabbage, one stalk celery, six green pep- pers. Cut in small pieces and soak over night in salt water. (Paste for pickles) : two cups sugar, two cups flour, one-half ounce tumeric, one-half pound mustard, one gallon vinegar

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