vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Juiul Pickle
From The white ribbon cook book, 1894
Serves 6
Presented as published in 1894. 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
94Calories
3 gProtein
17 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories94 kcal
Protein3.4 g
Carbohydrates17 g
Fiber2.3 g
Sugars1.1 g
Total Fat2.2 g
Saturated Fat0.2 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium37 mg
Potassium496 mg
Calcium205 mg
Iron3.6 mg
Magnesium60 mg
Phosphorus91 mg
Zinc0.9 mg
Copper0.2 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C63 mg
Vitamin A1.3 mcg
Vitamin E0.1 mg
Vitamin K96 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate6.1 mcg
Choline3.6 mg
Caffeine0 mg
Water165 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 60. The excerpt below is the record exactly as published.
a head of cabbage, sprinkle with salt; let it remain thus for 12 hours: then mix 1 onion finely minced with the cab- bage; drain through a colander; add a good quantity of pepper and celery seed. Put it in a jar and cover with vinegar
Cook this with the app: pantry check, scaling, and the assistant.