Mixed Pickles
From Granite City cook book, 1900
Presented as published in 1900. 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
3143Calories
57 gProtein
507 gCarbs
79 gFat
Full nutrition (33 nutrients)
Calories3143 kcal
Protein57 g
Carbohydrates507 g
Fiber29 g
Sugars440 g
Total Fat79 g
Saturated Fat4.8 g
Monounsaturated Fat49 g
Polyunsaturated Fat20 g
Cholesterol0 mg
Sodium283 mg
Potassium2772 mg
Calcium2033 mg
Iron47 mg
Magnesium975 mg
Phosphorus1874 mg
Zinc15 mg
Copper2.3 mg
Manganese10 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A5.3 mcg
Vitamin E9.5 mg
Vitamin K9.4 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)11 mg
Folate293 mcg
Choline240 mg
Caffeine0 mg
Water1831 g
As published
This recipe was extracted from Granite City cook book (1900) by Ladies Aid Society of the Presbyterian Church (Mount Airy, N.C.), page 16. The excerpt below is the record exactly as published.
MIXED PICKLES. 2 quarts of vinegar, 2-3 cup of ground mustard 2 cups of brown sugar, 1-2 cup of celery seed, Heat to boiling point, mix mustard smooth with a little cold vinegar, stir into the hot vinegar while boiling; use the mixed spices taking out nearly all the small red peppers as they make pickles too hot, using 1-4 pound to a gallon of pickles
Cook this with the app: pantry check, scaling, and the assistant.