Mixed Pickles
From The complete Indian housekeeper & cook, 1898
Presented as published in 1898. 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
141Calories
4 gProtein
32 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories141 kcal
Protein4.2 g
Carbohydrates32 g
Fiber5.8 g
Sugars13 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium13 mg
Potassium470 mg
Calcium77 mg
Iron0.8 mg
Magnesium34 mg
Phosphorus91 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C34 mg
Vitamin A0.1 mcg
Vitamin E0.1 mg
Vitamin K1.2 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate61 mcg
Choline18 mg
Caffeine0 mg
Water281 g
As published
This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 240. The excerpt below is the record exactly as published.
Mixed Pickles. — lliese may be made of any kind of vege- Housekeeper and Cook 343 table or seed pod. The method is the same in all. Ifp^^nted for immediate use, the vegetable is parboiled and dried, and the spiced vinegar poured over hot. If not, the vegetables are strained with salt, set to stand for two days, then covered with spic^ vinegap and set in the sun. A good proportion for spices is : To 44 units vinegar allow two cloves of garlic, two onions, 1 unit ot mustara seed^ salt, and bruised ginger, ^ unit of black pepper,
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.