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Ladies' Pickle
From Cassell's dictionary of cookery, 1892
Serves 6
Considered improved with minced celery. Time to prepare: half an hour.
Presented as published in 1892. 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
25Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories25 kcal
Protein0.3 g
Carbohydrates4.3 g
Fiber0.6 g
Sugars2.7 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium446 mg
Potassium87 mg
Calcium11 mg
Iron0.3 mg
Magnesium5.4 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A3.2 mcg
Vitamin E0 mg
Vitamin K0.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.5 mcg
Choline2 mg
Caffeine0 mg
Water82 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 788. The excerpt below is the record exactly as published.
adies' Pickle (sometimes called La(kes' Delight). — Mix a quarter of a pound of Spanish onions, finely minced, with a quarter of a pound of chopped apples, and an ounce of chopped chili es. Pour over them half a pint of white wine vinegar, which has been boiled with a tea -spoonful of salt, and when cold put the mixture into bottles, to be used as a relish for cold meat. A stick of celery
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