French Pickles

Name: French Pickles
Ingredients: Four quarts of green tomatoes; one quart each of small onions; one quart each of small cucumbers; one small head of cabbage; one head of cauliflower; six teaspoons of ground mustard; one tablespoon of turmeric powder; one and a half cups of sugar; one cup of flour

From Cooks in clover, 1889

Mrs. Frank Hughes

Presented as published in 1889. 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

3308Calories

89 gProtein

727 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories3308 kcal

Protein89 g

Carbohydrates727 g

Fiber65 g

Sugars445 g

Total Fat27 g

Saturated Fat1.8 g

Monounsaturated Fat8.4 g

Polyunsaturated Fat6 g

Omega-30 g

Cholesterol0 mg

Sodium2895 mg

Potassium12532 mg

Calcium1296 mg

Iron36 mg

Magnesium821 mg

Phosphorus2104 mg

Zinc11 mg

Copper4 mg

Manganese11 mg

Vitamin D0 mcg

Vitamin C1465 mg

Vitamin A922 mcg

Vitamin E13 mg

Vitamin K1047 mcg

Vitamin B64.4 mg

Vitamin B120 mcg

Thiamin (B1)3.4 mg

Riboflavin (B2)2 mg

Niacin (B3)26 mg

Folate1214 mcg

Choline333 mg

Caffeine0 mg

Water5768 g

As published

This recipe was extracted from Cooks in clover (1889), page 17. The excerpt below is the record exactly as published.

French Pickles. — Four quarts of green tomatoes, one quart each of small onions and small cucumbers, one small head of cabbage, and one head of cauli- flower. Cut them into small pieces and let them stand twenty-four hours in a light brine ; then boil ten minutes in the brine, and drain in a colander very dry. Dressing: — Six teaspoons of ground mustard, one tablespoon of turmeric powder, one and a half cups of sugar, and one cup of flour

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