Mustard Pickle

Name: 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

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

No method was recorded for this recipe.

Nutrition per serving

421Calories

23 gProtein

74 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories421 kcal

Protein23 g

Carbohydrates74 g

Fiber25 g

Sugars2.9 g

Total Fat3.7 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium494 mg

Potassium4076 mg

Calcium326 mg

Iron4.3 mg

Magnesium217 mg

Phosphorus588 mg

Zinc3.7 mg

Copper0.6 mg

Manganese2.1 mg

Vitamin D0 mcg

Vitamin C808 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K96 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate1177 mcg

Choline4.4 mg

Caffeine0 mg

Water1588 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.