Hedda Pickle
From The Central cook book, 1924
Recipe by Mrs. E. A. Martin.
Presented as published in 1924. 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
5959Calories
81 gProtein
1287 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories5959 kcal
Protein81 g
Carbohydrates1287 g
Fiber53 g
Sugars889 g
Total Fat24 g
Saturated Fat1.3 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat3.6 g
Omega-30 g
Cholesterol0 mg
Sodium3151 mg
Potassium13637 mg
Calcium1861 mg
Iron38 mg
Magnesium966 mg
Phosphorus2070 mg
Zinc14 mg
Copper3.7 mg
Manganese19 mg
Vitamin D0 mcg
Vitamin C1500 mg
Vitamin A391 mcg
Vitamin E6.4 mg
Vitamin K1283 mcg
Vitamin B65.5 mg
Vitamin B120 mcg
Thiamin (B1)3.3 mg
Riboflavin (B2)2.7 mg
Niacin (B3)27 mg
Folate876 mcg
Choline212 mg
Caffeine0 mg
Water8520 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 56. The excerpt below is the record exactly as published.
Hedda Pickle 1 quart small cucumbers. 1 quart large cucumbers cut in pieces. 1 quart celery cut in pieces. 1 quart green tomatoes. 1 quart beans. 1 quart green peppers. 1 quart small onions. 1 quart cabbage. Put in salt water twenty-four hours. Scald in same water and drain. Dressing for Hedda Pickles: 6 tablespoons of powdered mustard. 1 tablespoon of tumeric. 1 tablespoon celery seed. 3 quarts cider vinegar. 4 cups of sugar. 11% cups of flour
Cook this with the app: pantry check, scaling, and the assistant.