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Mixed Pickles

Name: Mixed Pickles
Yield: 10 servings
Ingredients: 1 Peck Green Tomatoes; 6 Large Onions; 1 Cup Salt; 1 Quart Cider Vinegar; 3 Pounds Brown Sugar; 1/2 Pound White Mustard Seed; 1 Teaspoon each Ground Cloves; 1 Teaspoon each Ground Ginger; 2 Teaspoons of Mustard; 1 Teaspoon of Cayenne Pepper

From The bride's cook book, 1915

Serves 10

Presented as published in 1915. 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

576Calories

1 gProtein

143 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories576 kcal

Protein1.3 g

Carbohydrates143 g

Fiber1.7 g

Sugars136 g

Total Fat0.2 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium11258 mg

Potassium397 mg

Calcium150 mg

Iron1.5 mg

Magnesium28 mg

Phosphorus42 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C7.2 mg

Vitamin A5.3 mcg

Vitamin E0.1 mg

Vitamin K1 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate19 mcg

Choline9 mg

Caffeine0 mg

Water174 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 81. The excerpt below is the record exactly as published.

MIXED PICKLES 1 Peck Green Tomatoes 6 Large Onions 1 Cup Salt 1 Quart Cider Vinegar 3 Pounds Brown Sugar i/s Pound White Mustard Seed 1 Teaspoon each Ground Cloves and Ginger 2 Teaspoons of Mustard 1 Teaspoon of Cayenne Pepper

Cook this with the app: pantry check, scaling, and the assistant.