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Mixed Pickle

Name: Mixed Pickle
Yield: 16 servings
Ingredients: 1 quart large cucumbers cut in cubes; 1 quart small cucumbers left whole; 1 quart small silver-skinned onions; 1 quart green tomatoes chopped coarse; 2 red sweet peppers chopped fine; 1 large cauliflower broken in small pieces

From The Institute cook book, 1913

Serves 16

Presented as published in 1913. 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

53Calories

2 gProtein

11 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories53 kcal

Protein2.3 g

Carbohydrates11 g

Fiber2.2 g

Sugars3.4 g

Total Fat0.4 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium154 mg

Potassium446 mg

Calcium41 mg

Iron0.5 mg

Magnesium25 mg

Phosphorus64 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C37 mg

Vitamin A14 mcg

Vitamin E0.2 mg

Vitamin K32 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate48 mcg

Choline6.3 mg

Caffeine0 mg

Water236 g

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 144. The excerpt below is the record exactly as published.

MIXED PICKLE 1 quart large cucumbers cut in cubes 1 quart small cucumbers left whole 1 quart small silTer-skimied onions 1 quart green tomatoes chopped coarse 2 red sweet peppers chopped fine 1 large cauliflower broken in small pieces

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