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Higdon Pickles

Name: Higdon Pickles
Yield: 10 servings
Ingredients: One dozen ripe cucumbers; one quart onions chopped quite fine; four green peppers; a little celery chopped; season with salt; ground cinnamon; mustard; little salad oil; black and white mustard seed; a little sugar; cover with cold vinegar

From The new practical housekeeping, 1890

Serves 10

Presented as published in 1890. 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

65Calories

2 gProtein

13 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories65 kcal

Protein2.2 g

Carbohydrates13 g

Fiber1.1 g

Sugars2.7 g

Total Fat0.5 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium6.2 mg

Potassium511 mg

Calcium54 mg

Iron0.1 mg

Magnesium31 mg

Phosphorus75 mg

Zinc0.6 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K58 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate13 mcg

Choline3.9 mg

Caffeine0 mg

Water293 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 436. The excerpt below is the record exactly as published.

Higdon Pickles. — One dozen ripe cucumbers and one quart onions chopped quite fine ; put both in a cloth, squeeze all the water out, add four green peppers, and a little celery chopped ; mix all well together and season with salt, ground cinnamon and mustard, little salad oil, black and white mustard seed and a little sugar ; cover with cold vinegar

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