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Mixed Pickles
From The Monmouth Baptist ladies' cook book, 1907
Serves 10
Presented as published in 1907. 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
243Calories
3 gProtein
58 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories243 kcal
Protein2.9 g
Carbohydrates58 g
Fiber1.2 g
Sugars47 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium40 mg
Potassium588 mg
Calcium128 mg
Iron1.8 mg
Magnesium43 mg
Phosphorus83 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C55 mg
Vitamin A23 mcg
Vitamin E0.4 mg
Vitamin K82 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate8.7 mcg
Choline8.8 mg
Caffeine0 mg
Water238 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 119. The excerpt below is the record exactly as published.
MIXED PICKLES. Mrs. H. W. Dredge. Chop one quart each of green tomatoes, cucumbers, cabbage, one green pepper, one quart of green corn, cut from cob, one pound nice brown sugar, one-half ounce celery seed, one-quarter ounce mustard seed, one-quarter ounce turmeric
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