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Mixed Pickles
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 20
Presented as published in 1882. 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
147Calories
1 gProtein
27 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories147 kcal
Protein1.1 g
Carbohydrates27 g
Fiber1.4 g
Sugars23 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium1115 mg
Potassium138 mg
Calcium98 mg
Iron1.8 mg
Magnesium22 mg
Phosphorus37 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C2 mg
Vitamin A0.6 mcg
Vitamin E0 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate6.7 mcg
Choline3.4 mg
Caffeine0 mg
Water225 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 125. The excerpt below is the record exactly as published.
MIXED PICKLES. One colander of sliced green tomatoes, i quart sliced onions, i colander of cucumbers pared and sliced, 2 good handfuls of salt. Let all stand over night, then drain through a seive. Scald ^ cup celery seed, ^4 ounce allspice, i tea-cup white mustard seed, I table-spoonful black pepper, i pound brown sugar, 2 table-spoi)nfuls mustard, I gallon vinegar
Cook this with the app: pantry check, scaling, and the assistant.