Hidex Salad (Pickle)
From Granite City cook book, 1900
Recipe by Mrs. Gordon, Charlottesville, Va.
Presented as published in 1900. 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
5746Calories
76 gProtein
1371 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories5746 kcal
Protein76 g
Carbohydrates1371 g
Fiber56 g
Sugars1000 g
Total Fat26 g
Saturated Fat3.1 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol0 mg
Sodium15024 mg
Potassium14394 mg
Calcium2577 mg
Iron73 mg
Magnesium1080 mg
Phosphorus2058 mg
Zinc16 mg
Copper3.4 mg
Manganese35 mg
Vitamin D0 mcg
Vitamin C2287 mg
Vitamin A462 mcg
Vitamin E10 mg
Vitamin K2305 mcg
Vitamin B68.4 mg
Vitamin B120 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)1.4 mg
Niacin (B3)13 mg
Folate375 mcg
Choline219 mg
Caffeine0 mg
Water5664 g
As published
This recipe was extracted from Granite City cook book (1900) by Ladies Aid Society of the Presbyterian Church (Mount Airy, N.C.), page 18. The excerpt below is the record exactly as published.
HIDEX SALAD. (PICKLE.) 1 gal. cabbage, chopped fine, 1-2 gal green tomatoes, 1 pint green pepper; leaving out the seed 1 quart onions. All chopped fine, the juice strained off and thrown out. Add 4 tablespoons of mixed mustard, 2 tablespoons of ginger 1 tablespoon cinnamon, 1 tablespoon of cloves, 3 oz. turmeric 1 oz. celery seed, ?. lbs. sugar 2 tablespoons of salt, iMix all well together and add 1-2 gal. of good vinergar
Cook this with the app: pantry check, scaling, and the assistant.