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French Pickle

Name: French Pickle
Yield: 12 servings
Ingredients: One peck green tomatoes; twelve green peppers; one head cabbage; two stocks celery; one-half dozen large cucumbers; one teacup of salt; two quarts of vinegar; two quarts of vinegar; two cups brown sugar; one-half pound mustard seed; two ounces celery seed; one ounce turmeric

From The New century cook book, 1899

Serves 12

Mrs. A. Boyd.

Presented as published in 1899. 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

422Calories

10 gProtein

69 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories422 kcal

Protein10 g

Carbohydrates69 g

Fiber9.7 g

Sugars37 g

Total Fat9.3 g

Saturated Fat0.9 g

Monounsaturated Fat5.2 g

Polyunsaturated Fat2.4 g

Omega-30 g

Cholesterol0 mg

Sodium9385 mg

Potassium990 mg

Calcium355 mg

Iron8.1 mg

Magnesium166 mg

Phosphorus288 mg

Zinc2.3 mg

Copper0.7 mg

Manganese5 mg

Vitamin D0 mcg

Vitamin C33 mg

Vitamin A7.7 mcg

Vitamin E1.4 mg

Vitamin K111 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.4 mg

Folate36 mcg

Choline29 mg

Caffeine0 mg

Water480 g

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The New century cook book (1899), page 44. The excerpt below is the record exactly as published.

French Pickle. One peck green tomatoes, twelve green peppers, one head cabbage, two stocks celery, one-half dozen large cucumbers chopped and mixed with one teacup of salt. Let stand twelve hours, drain dry and scald in two quarts of vinegar; drain and pack in jars. When cold, pour over two quarts of vinegar, two cups brown su^ar, one-half pound mustard seed, two ounces celery seed, one ounce turmeric

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