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Mustard Pickle

Name: Mustard Pickle
Yield: 10 servings
Ingredients: 4 cups vinegar; 2 tablespoons turmeric; 1/2 pound mustard seed; 1 pint button onions; 1/2 pound horse-radish; 4 cups sliced cucumbers; 1 pound mustard; 4 cups sliced green tomatoes; 1 cup brown sugar; 4 cups cauliflower flowerets; 1 cup chopped green pepper; 2 tablespoons celery seed

From Lowney's cook book, 1907

Serves 10

Presented as published in 1907. 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

329Calories

12 gProtein

47 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories329 kcal

Protein12 g

Carbohydrates47 g

Fiber8.9 g

Sugars28 g

Total Fat11 g

Saturated Fat0.7 g

Monounsaturated Fat6.6 g

Polyunsaturated Fat2.8 g

Omega-30.2 g

Cholesterol0 mg

Sodium653 mg

Potassium966 mg

Calcium195 mg

Iron5.8 mg

Magnesium154 mg

Phosphorus346 mg

Zinc2.4 mg

Copper0.4 mg

Manganese1.7 mg

Vitamin D0 mcg

Vitamin C103 mg

Vitamin A25 mcg

Vitamin E1.7 mg

Vitamin K31 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2 mg

Folate145 mcg

Choline38 mg

Caffeine0 mg

Water430 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 125. The excerpt below is the record exactly as published.

Mustard Pickle 4 cups vinegar 2 tablespoons turmeric \ pound mustard seed 1 pint button onions \ pound horse-radish 4 cups sliced cucumbers I pound mustard 4 cups sliced green tomatoes 1 cup brown sugar 4 cups cauliflo\Yer flowerets 1 cup chopped green pepper 2 tablespoons celery seed

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