MOUNT VERNON PICKLE

Name: MOUNT VERNON PICKLE
Ingredients: One peck of green peppers; One string six inches long of red peppers; One large cabbage or two small ones; Four large onions; Four tablespoonsful of celery seed; One-fourth pound of black; and white mustard seeds each; Two tablespoonful of tumeric; soak in one and a half cups of salt all night

From Aunt Caroline's Dixieland recipes, 1922

Presented as published in 1922. 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

1280Calories

52 gProtein

171 gCarbs

52 gFat

Full nutrition (34 nutrients)

Calories1280 kcal

Protein52 g

Carbohydrates171 g

Fiber32 g

Sugars34 g

Total Fat52 g

Saturated Fat3.5 g

Monounsaturated Fat31 g

Polyunsaturated Fat13 g

Omega-30 g

Cholesterol0 mg

Sodium168225 mg

Potassium4447 mg

Calcium1495 mg

Iron37 mg

Magnesium783 mg

Phosphorus1581 mg

Zinc13 mg

Copper1.8 mg

Manganese12 mg

Vitamin D0 mcg

Vitamin C442 mg

Vitamin A3.2 mcg

Vitamin E7 mg

Vitamin K546 mcg

Vitamin B62.8 mg

Vitamin B120 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)7.4 mg

Folate311 mcg

Choline193 mg

Caffeine0 mg

Water1386 g

As published

This recipe was extracted from Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 16. The excerpt below is the record exactly as published.

MOUNT VERNON PICKLE One peck of green peppers, One string six inches long of red peppers, One large cabbage or two small ones. Four large onions. Four tablespoonsful of celery seed. One-fourth pound of black and white mustard seeds each. Two tablespoonful of tumeric. Chop peppers, onions and cabbage fine and soak in one and a half cups of salt all night

Cook this with the app: pantry check, scaling, and the assistant.