Mixed Pickle
From Grange cook book and household guide, 1940
Presented as published in 1940. 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
1107Calories
47 gProtein
247 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories1107 kcal
Protein47 g
Carbohydrates247 g
Fiber68 g
Sugars57 g
Total Fat10 g
Saturated Fat2.6 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat2.2 g
Omega-30.2 g
Cholesterol0 mg
Sodium283 mg
Potassium7571 mg
Calcium1174 mg
Iron22 mg
Magnesium569 mg
Phosphorus1071 mg
Zinc6.6 mg
Copper3.6 mg
Manganese22 mg
Vitamin D0 mcg
Vitamin C618 mg
Vitamin A271 mcg
Vitamin E4.4 mg
Vitamin K537 mcg
Vitamin B61.8 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.7 mg
Niacin (B3)6.1 mg
Folate794 mcg
Choline118 mg
Caffeine0 mg
Water2677 g
As published
This recipe was extracted from Grange cook book and household guide (1940) by Bodenheimer, E. L. Mrs, page 25. The excerpt below is the record exactly as published.
MIXED PICKLE 1 qt. grown cucumbers, pared 1 qt. green tomatoes, sliced and cut 1 qt. onions 1 gt. small cucumbers 1 cauliflower (large) 6 green peppers, cut fine
Cook this with the app: pantry check, scaling, and the assistant.