French Pickle

Name: French Pickle
Ingredients: One peck green tomatoes; eight large onions sliced; one cup of salt; boil in one quart of water; and four quarts of vinegar; one gallon vinegar; two pounds brown sugar; one pound white mustard seed; two tablespoons grated allspice; two of cloves; two of cinnamon; two of ginger; two of mustard; one-half of cayenne pepper

From Mother Hubbard's cupboard, 1887

Miss Ella Wilson

Presented as published in 1887. 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

5458Calories

18 gProtein

1040 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories5458 kcal

Protein18 g

Carbohydrates1040 g

Fiber29 g

Sugars953 g

Total Fat4.5 g

Saturated Fat1.2 g

Monounsaturated Fat1.3 g

Polyunsaturated Fat1.2 g

Omega-30.2 g

Cholesterol0 mg

Sodium113158 mg

Potassium3711 mg

Calcium1708 mg

Iron15 mg

Magnesium368 mg

Phosphorus790 mg

Zinc4.1 mg

Copper1.8 mg

Manganese15 mg

Vitamin D0 mcg

Vitamin C119 mg

Vitamin A64 mcg

Vitamin E2.3 mg

Vitamin K37 mcg

Vitamin B62 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.5 mg

Niacin (B3)3.8 mg

Folate258 mcg

Choline115 mg

Caffeine0 mg

Water9429 g

As published

This recipe was extracted from Mother Hubbard's cupboard (1887), page 36. The excerpt below is the record exactly as published.

FRENCH PICKLE. One peck green tomatoes, eight large onions sliced, sprinkle one cup of salt through them. Let stand over night. Drain in the morning and boil in one quart of water, and four quarts of vinegar until tender. After boiling strain again through cloander, then take one gallon vinegar, two pounds brown sugar, one pound white mustard seed, two tablespoons grated allspice, two of cloves, two of cinnamon, two of ginger, two of mustard, one-half of cayenne pepper

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