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Mock Mustard Pickles
From The Cook County cook book, 1912
Serves 1
Recipe by Mrs. C. E. Rennaker, Chicago Ridge, 111.
Presented as published in 1912. 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
460Calories
14 gProtein
84 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories460 kcal
Protein14 g
Carbohydrates84 g
Fiber10 g
Sugars26 g
Total Fat12 g
Saturated Fat1.3 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol0 mg
Sodium76 mg
Potassium1473 mg
Calcium789 mg
Iron33 mg
Magnesium256 mg
Phosphorus369 mg
Zinc4.5 mg
Copper1 mg
Manganese8.4 mg
Vitamin D0 mcg
Vitamin C7 mg
Vitamin A1.2 mcg
Vitamin E1.5 mg
Vitamin K51 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.2 mg
Folate49 mcg
Choline22 mg
Caffeine0 mg
Water223 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 350. The excerpt below is the record exactly as published.
MOCK MUSTARD PICKLES.— Put cucumbers in salt over night, then bring to a boil and remove salt water. Take cider vinegar enough to cover cucumbers, after ascertaining quantity. Thicken with flour, add sugar, ground celery seed and tumeric
Cook this with the app: pantry check, scaling, and the assistant.