Mustard Pickle
From The Wilson cook book, 1941
Recipe by Mrs. DoANE HERRING.
Presented as published in 1941. 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
8239Calories
22 gProtein
1931 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories8239 kcal
Protein22 g
Carbohydrates1931 g
Fiber41 g
Sugars1831 g
Total Fat2.8 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium6540 mg
Potassium5422 mg
Calcium2152 mg
Iron21 mg
Magnesium366 mg
Phosphorus728 mg
Zinc3 mg
Copper1.7 mg
Manganese5.1 mg
Vitamin D0 mcg
Vitamin C62 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K55 mcg
Vitamin B62.4 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.3 mg
Folate330 mcg
Choline147 mg
Caffeine0 mg
Water6053 g
As published
This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 20. The excerpt below is the record exactly as published.
Mustard Pickle 1 pk. cucumbers 4 pkg. celery seed 2 doz. small or 1 doz. large 1 pkg. white mustard seed onions 1 pkg. black mustard seed 4 lbs. brown sugar 1 box (large) dry mustard 4 qts. vinegar
Cook this with the app: pantry check, scaling, and the assistant.