Gunners' Delight Pickle
From A second Dudley book of cookery and other recipes, 1914
Increase the quantity of chillies for a hotter pickle.
Presented as published in 1914. 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
290Calories
3 gProtein
52 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories290 kcal
Protein3.3 g
Carbohydrates52 g
Fiber6.8 g
Sugars33 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium7047 mg
Potassium723 mg
Calcium97 mg
Iron2.8 mg
Magnesium51 mg
Phosphorus129 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A4.5 mcg
Vitamin E0.2 mg
Vitamin K2.3 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate43 mcg
Choline22 mg
Caffeine0 mg
Water850 g
As published
This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 118. The excerpt below is the record exactly as published.
GUNNERS5 DELIGHT A PICKLE /^HOP finely eight ounces of crab apples (or ^ ordinary sour apples), eight ounces of onions and two ounces of chillies (increase this quantity of chillies, if required hotter), and mix with this one tablespoonful of salt and a little cayenne. Boil one pint of white wine vinegar
Cook this with the app: pantry check, scaling, and the assistant.