French Pickles
From The Memorial Hall cook book, 1919
Submitted by Mrs. W. H. White, Jr.
Presented as published in 1919. 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
4486Calories
112 gProtein
877 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories4486 kcal
Protein112 g
Carbohydrates877 g
Fiber125 g
Sugars571 g
Total Fat52 g
Saturated Fat4.6 g
Monounsaturated Fat24 g
Polyunsaturated Fat13 g
Omega-30.2 g
Cholesterol0 mg
Sodium112663 mg
Potassium13503 mg
Calcium2074 mg
Iron51 mg
Magnesium1247 mg
Phosphorus2861 mg
Zinc17 mg
Copper5.7 mg
Manganese31 mg
Vitamin D0 mcg
Vitamin C1550 mg
Vitamin A503 mcg
Vitamin E12 mg
Vitamin K398 mcg
Vitamin B62 mg
Vitamin B120 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.4 mg
Niacin (B3)18 mg
Folate2160 mcg
Choline266 mg
Caffeine0 mg
Water6492 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 53. The excerpt below is the record exactly as published.
French Pickles Two qts. cauliflower, 2 qts. green tomatoes, 2 qts. small white onions, 6 green peppers, 1 doz. sour pickles. Sprinkle with one cup of salt, let stand over night. In morning cook in salt water 20 min- utes, then drain. Dressing 2 qts. vinegar, 2 cups white sugar, 6 tblspns. ground mustard, % cup flour, 1 tblspn. tumeric
Cook this with the app: pantry check, scaling, and the assistant.