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Mixed-Pickle Dressing
From The Institute cook book, 1913
Serves 5
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
489Calories
4 gProtein
102 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories489 kcal
Protein3.8 g
Carbohydrates102 g
Fiber1.3 g
Sugars81 g
Total Fat1.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30.1 g
Cholesterol0 mg
Sodium224 mg
Potassium119 mg
Calcium45 mg
Iron3.1 mg
Magnesium25 mg
Phosphorus70 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.8 mcg
Vitamin E0.2 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate42 mcg
Choline1.1 mg
Caffeine0 mg
Water382 g
Estimated from matched ingredients across 5 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 DRESSING 6 tablespoons mustard 1 cup flour 1 tablespoon turmeric 2 cups sugar 2 quarts vinegar
Cook this with the app: pantry check, scaling, and the assistant.