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Lily Pickle
From The Toronto Cook Book, 1915
Serves 24
Presented as published in 1915. 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
325Calories
4 gProtein
72 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories325 kcal
Protein3.9 g
Carbohydrates72 g
Fiber2.2 g
Sugars54 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium69 mg
Potassium727 mg
Calcium94 mg
Iron1 mg
Magnesium48 mg
Phosphorus118 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C38 mg
Vitamin A0.2 mcg
Vitamin E0.1 mg
Vitamin K83 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate46 mcg
Choline5.2 mg
Caffeine0 mg
Water489 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 182. The excerpt below is the record exactly as published.
Lily Pickle Three quarts onions, two and a half dozen cucumbers, two heads celery, one head cabbage, one of cauliflower; chop and and place in crock over night, covering with salt. In the morning drain off all juice. Now take three quarts and a pint of vinegar, six cups sugar, mix three-quarters cup flour, six tablespoons of mustard, two of tumeric
Cook this with the app: pantry check, scaling, and the assistant.