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India Pickle
From Consult me, 1902
Serves 20
A versatile pickle recipe.
Presented as published in 1902. 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
32Calories
1 gProtein
3 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories32 kcal
Protein1.4 g
Carbohydrates3.5 g
Fiber1.1 g
Sugars0.8 g
Total Fat1.6 g
Saturated Fat0.1 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium4401 mg
Potassium61 mg
Calcium20 mg
Iron0.7 mg
Magnesium19 mg
Phosphorus42 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C1.2 mg
Vitamin A3.6 mcg
Vitamin E0.3 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate9.3 mcg
Choline6.4 mg
Caffeine0 mg
Water6 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 267. The excerpt below is the record exactly as published.
INDIA PICKLE. — Strong vin- egar, 3>i quart) ; salt, % lb, ; shallot), % Eh. ; ginger, a ozs. ; white pepper, » r*. ; mustard seeds, a ozs. ; cayenne pepper, % a table-spoonful. Boil all together ; put into a jar ; add 2 ozs. of ground mustard.
Cook this with the app: pantry check, scaling, and the assistant.