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Jersey Pickles
From The household cook book, 1902
Serves 5
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
684Calories
2 gProtein
172 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories684 kcal
Protein1.9 g
Carbohydrates172 g
Fiber5.1 g
Sugars161 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium11208 mg
Potassium277 mg
Calcium102 mg
Iron1.9 mg
Magnesium32 mg
Phosphorus35 mg
Zinc0.3 mg
Copper0.2 mg
Manganese2.6 mg
Vitamin D0 mcg
Vitamin C3.4 mg
Vitamin A15 mcg
Vitamin E0.4 mg
Vitamin K28 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate6.4 mcg
Choline3.7 mg
Caffeine0 mg
Water116 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 397. The excerpt below is the record exactly as published.
peppers, and a little ginger tied in a muslin bag; bring it to a boil, and pour it hot on the eggs; close the jars tightly when cold. They will be ready for use in a fortnight. SOUR PICKLES I 535 SPICED CUCUMBER PICKLES— Soak ' 2 quarts of salted pickles in cold water until quite fresh — it may take 2 days; be sure and change the water 2 or 3 times a day; when fresh, wipe dry and pack closely in jars. Take 1 quart vinegar, 1|- cups brown sugar, 1 tablespoon cinnamon, and 1 teaspoon cloves tied in a bag; bring to a boil, and turn it over the pickles while hot. JERSEY PICKLES— Take one peck of ripe tomatoes, 3 pep- pers, 8 tablespoons salt, 1 heaping teaspoon of cloves, 3 heaping tea- spoons cinnamon, 4 cups sugar, 2 cups vinegar
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