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French Pickles
From The Landmarks club cook book, 1903
Serves 9
Recipe by Mrs. John H. Norton.
Presented as published in 1903. 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
464Calories
2 gProtein
111 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories464 kcal
Protein2.1 g
Carbohydrates111 g
Fiber3.2 g
Sugars102 g
Total Fat1.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium304 mg
Potassium330 mg
Calcium148 mg
Iron1.5 mg
Magnesium37 mg
Phosphorus63 mg
Zinc0.4 mg
Copper0.1 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C8.2 mg
Vitamin A0.9 mcg
Vitamin E0.3 mg
Vitamin K2.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate25 mcg
Choline13 mg
Caffeine0 mg
Water404 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 119. The excerpt below is the record exactly as published.
FRENCH PICKLES. One peck of green tomatos sliced, six large onions, one tea- spoon of salt thrown on over night. Drain off in the morning all the water, then boil in two quarts of water and one quart of vinegar for fifteen minutes. Drain in colander. Then take four quarts of vinegar, two pounds brown sugar, il/2 table- spoons each of cloves, cinnamon, ginger, ground mustard and half teaspoon red pepper
Cook this with the app: pantry check, scaling, and the assistant.