vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Hogarth Pickles
From The Toronto Cook Book, 1915
Serves 6
Presented as published in 1915. 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
481Calories
0 gProtein
109 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories481 kcal
Protein0.3 g
Carbohydrates109 g
Fiber0.2 g
Sugars107 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium18703 mg
Potassium177 mg
Calcium125 mg
Iron1.1 mg
Magnesium15 mg
Phosphorus21 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C1.2 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.6 mcg
Choline3.4 mg
Caffeine0 mg
Water316 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 179. The excerpt below is the record exactly as published.
Hogarth Pickles Half a peck onions, half a peck green tomatoes, one cup salt, half a gallon vinegar, three cups brown sugar, five cents worth of whole pickling spices
Cook this with the app: pantry check, scaling, and the assistant.