Manhattan Pickles (Sweet)

Name: Manhattan Pickles (Sweet)
Ingredients: Wash a basket of gherkins; 5 pints cider vinegar; 10 lbs. granulated sugar; 3 teaspoons cinnamon; 3 teaspoons cloves; 3 teaspoons mace

From Magnet cream separator cook book, 1910

Presented as published in 1910. 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

18036Calories

1 gProtein

4555 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories18036 kcal

Protein0.7 g

Carbohydrates4555 g

Fiber3.5 g

Sugars4543 g

Total Fat17 g

Saturated Fat0.8 g

Monounsaturated Fat0.7 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol0 mg

Sodium323 mg

Potassium1952 mg

Calcium267 mg

Iron8.6 mg

Magnesium162 mg

Phosphorus208 mg

Zinc1.7 mg

Copper0.7 mg

Manganese10 mg

Vitamin D0 mcg

Vitamin C1.1 mg

Vitamin A2.7 mcg

Vitamin E0.6 mg

Vitamin K9.4 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate6.2 mcg

Choline2.8 mg

Caffeine0 mg

Water2244 g

As published

This recipe was extracted from Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 16. The excerpt below is the record exactly as published.

MANHATTAN PICKLES (SWEET). Wash a basket of gherkins and put in strong brine, sufficient to float an egg, for 36 hours, then place in crock and pour over the follow- ing mixture while boiling hot: — 5 pints cider vinegar, 10 lbs. granulated sugar, 3 teaspoons cinnamon, 3 teaspoons cloves and 3 teaspoons mace

Cook this with the app: pantry check, scaling, and the assistant.