Mixed Pickles
From The Fredericksburg home kitchen cook book, 1921
Recipe by Mrs. Bannowsky.
Presented as published in 1921. 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
3807Calories
49 gProtein
826 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories3807 kcal
Protein49 g
Carbohydrates826 g
Fiber43 g
Sugars661 g
Total Fat14 g
Saturated Fat0.9 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat2.1 g
Omega-30.6 g
Cholesterol0 mg
Sodium1791 mg
Potassium6849 mg
Calcium795 mg
Iron17 mg
Magnesium465 mg
Phosphorus1255 mg
Zinc7.3 mg
Copper2.1 mg
Manganese6.5 mg
Vitamin D0 mcg
Vitamin C821 mg
Vitamin A283 mcg
Vitamin E4.2 mg
Vitamin K295 mcg
Vitamin B61.5 mg
Vitamin B120 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)0.9 mg
Niacin (B3)9.5 mg
Folate1171 mcg
Choline104 mg
Caffeine0 mg
Water4864 g
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 56. The excerpt below is the record exactly as published.
Mixed Pickles. 1 qt. small cucumbers; 1 qt. onions; 1 qt. sliced green tomatoes; 1 qt. cauliflower, cut into small pieces; 2 qts. vinegar; 3 cups sugar; 8 tablespoonfuls mustard ; y2 cup flour ; 1 teaspoonful turmeric ; 1 tea- spoonful cayenne pepp
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