Mustard Pickle

Name: Mustard Pickle
Ingredients: 1 qt. cucumbers sliced; c. salt; 1 qt. small cucumbers; 2 qts. vinegar; 1 qt. small onions; 3 c. brown sugar; 2 heads cauliflower; i c. flour; i green pepper; 2 tbsp. mustard; 2 tbsp. turmeric

From A laboratory manual of foods and cookery, 1916

Presented as published in 1916. 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

4252Calories

56 gProtein

926 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories4252 kcal

Protein56 g

Carbohydrates926 g

Fiber45 g

Sugars668 g

Total Fat11 g

Saturated Fat0.6 g

Monounsaturated Fat1.1 g

Polyunsaturated Fat0.8 g

Omega-30.1 g

Cholesterol0 mg

Sodium115078 mg

Potassium8942 mg

Calcium1496 mg

Iron33 mg

Magnesium583 mg

Phosphorus1405 mg

Zinc9.9 mg

Copper2.6 mg

Manganese11 mg

Vitamin D0 mcg

Vitamin C829 mg

Vitamin A1.3 mcg

Vitamin E1.2 mg

Vitamin K438 mcg

Vitamin B61 mg

Vitamin B120 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)0.8 mg

Niacin (B3)11 mg

Folate1495 mcg

Choline66 mg

Caffeine0 mg

Water5530 g

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 22. The excerpt below is the record exactly as published.

Mustard Pickle Ingredients : i qt. cucumbers sliced | c. salt i qt. small cucumbers 2 qts. vinegar 1 qt. small onions 3 c. brown sugar 2 heads cauliflower i c. flour i green pepper 2 tbsp. mustard 2 tbsp. turmeric

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