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Jumbo Pickles
From The Ideal cook book, 1899
Serves 10
Presented as published in 1899. 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
57Calories
2 gProtein
10 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories57 kcal
Protein2 g
Carbohydrates10 g
Fiber1.4 g
Sugars0.7 g
Total Fat1.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium722 mg
Potassium298 mg
Calcium124 mg
Iron2.1 mg
Magnesium36 mg
Phosphorus54 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C38 mg
Vitamin A0.8 mcg
Vitamin E0.1 mg
Vitamin K58 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate3.7 mcg
Choline2.2 mg
Caffeine0 mg
Water99 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 66. The excerpt below is the record exactly as published.
Jumbo Pickles—Ingredients—Cabbage, salt, onions, pepper and celery seed, strong vinegar. Take a head of cabbage ; chop fine, sprinkle with salt ; let it » remain thus for twelve hours ; then mix an onion finely minced with the cabbage; drain through a cullender; add a good quantity of pepper
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