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Mixed Pickles (with Dressing)
From The national course in home economics, 1917
Serves 24
Presented as published in 1917. 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
207Calories
5 gProtein
40 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories207 kcal
Protein4.8 g
Carbohydrates40 g
Fiber3.8 g
Sugars24 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium123 mg
Potassium757 mg
Calcium80 mg
Iron1.9 mg
Magnesium48 mg
Phosphorus127 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C66 mg
Vitamin A39 mcg
Vitamin E0.5 mg
Vitamin K49 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate79 mcg
Choline14 mg
Caffeine0 mg
Water508 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 265. The excerpt below is the record exactly as published.
niXED PICKLES (WITH DRESSING). One gallon of cucumbers, one gallon of green tomatoes, one-half gal- lon of onions that have been steamed till done. Steam two heads of cauliflower and add one-half dozen green peppers. Scald in weak salt and water brine one day. Dressing. — One gallon of vinegar, twelve tablespoonfuls of mustard, two cupfuls of sugar, two tablespoonfuls of turmeric, one large cupful of flour
Cook this with the app: pantry check, scaling, and the assistant.