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Mixed Pickle
From The Rural cook book, 1907
Serves 30
Presented as published in 1907. 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
484Calories
18 gProtein
82 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories484 kcal
Protein18 g
Carbohydrates82 g
Fiber6.4 g
Sugars3.6 g
Total Fat4.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium404 mg
Potassium3975 mg
Calcium419 mg
Iron2.6 mg
Magnesium265 mg
Phosphorus596 mg
Zinc4.8 mg
Copper1.5 mg
Manganese3.3 mg
Vitamin D0 mcg
Vitamin C44 mg
Vitamin A6.8 mcg
Vitamin E0.5 mg
Vitamin K509 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate63 mcg
Choline25 mg
Caffeine0 mg
Water2343 g
Estimated from matched ingredients across 30 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 126. The excerpt below is the record exactly as published.
Mixed Pickle. — Three hundied small cucumbers, two heads of cauli- flower, one of cabbage, six green peppers with seeds taken out, three quarts small onions and two quarts small beans. Cut the cabbage and the cauliflower in small pieces, and put all in a brine strong enough to bear up an egg. Let them remain 24 hour^, then rinse and drain thor- oughly. Place on the stove two gallons of vinegar, add a large root of horseradish, grated, two ounces each of mustard seed and black pep- per, one teaspoon cayenne, and one ounce of turmeric
Cook this with the app: pantry check, scaling, and the assistant.