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Higdin Pickle
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 5
Presented as published in 1901. 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
654Calories
11 gProtein
142 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories654 kcal
Protein11 g
Carbohydrates142 g
Fiber14 g
Sugars108 g
Total Fat10 g
Saturated Fat1.1 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol0 mg
Sodium40 mg
Potassium893 mg
Calcium243 mg
Iron4.5 mg
Magnesium153 mg
Phosphorus314 mg
Zinc2.3 mg
Copper0.4 mg
Manganese5.3 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A4.9 mcg
Vitamin E1.8 mg
Vitamin K20 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.8 mg
Folate110 mcg
Choline53 mg
Caffeine0 mg
Water327 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 69. The excerpt below is the record exactly as published.
Higdin Pickle. — Take one peck green tomatoes and a dozen medium-sized onions. Cut and slice these, and salt and mix to- gether. Let them stand over night, then drain them well, and add one ounce each of cloves, allspice and pepper, and a quarter pound of mustard seed, also a pound of sugar
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