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Mixed Yellow Pickle (Miss Nellies' Pickle)
From Atlanta women's club cook book, 1921
Serves 20
Presented as published in 1921. 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
315Calories
5 gProtein
68 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories315 kcal
Protein5.3 g
Carbohydrates68 g
Fiber4.1 g
Sugars48 g
Total Fat2.1 g
Saturated Fat0.5 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat1.8 g
Omega-30.5 g
Cholesterol0 mg
Sodium11389 mg
Potassium757 mg
Calcium128 mg
Iron2.6 mg
Magnesium61 mg
Phosphorus134 mg
Zinc0.9 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C68 mg
Vitamin A73 mcg
Vitamin E1.5 mg
Vitamin K87 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate36 mcg
Choline15 mg
Caffeine0 mg
Water598 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 112. The excerpt below is the record exactly as published.
IXED YELLOW PICKLE ("Miss Nellies" PICKLE). 2 qts. cabbages. . . i gallon water. 2 qts. green tomatoes. 2 cups salt. 2 qts. onions. i cup mustard. 3 red bell peppers. 2 tbls. tumeric. 3 hot peppers. i cup flour. 8 green bell peppers. 4 cups sugar. 3 heads celery. 2 tbls. celery seed. 2 qts. cucumbers. % cup Wesson oil. 2 qts. vinegar. 2 tbls. mustard seed
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