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Mustard Pickle
From The Henderson cook book, 1914
Serves 8
Recipe by Mrs. H. H. Beacom.
Presented as published in 1914. 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
269Calories
6 gProtein
60 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories269 kcal
Protein6 g
Carbohydrates60 g
Fiber3.3 g
Sugars32 g
Total Fat1.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium28323 mg
Potassium800 mg
Calcium135 mg
Iron2.4 mg
Magnesium60 mg
Phosphorus136 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C81 mg
Vitamin A29 mcg
Vitamin E0.5 mg
Vitamin K103 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate53 mcg
Choline15 mg
Caffeine0 mg
Water883 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 85. The excerpt below is the record exactly as published.
MUSTARD PICKLE. One quart cucumbers, 1 quart cabbage, 1 quart green toma- toes, 1 quart small onions, 6 green peppers. Cut all up and make a brine of 1 pint salt to 4 quarts water. Let soak 24 hours, cook a little, run through colander to drain. Take 1 cup flour, 1 teaspoonful tumeric, 4 teaspoonfuls dry mus- tard. Mix with enough cold vinegar to make paste; then add 1 cup sugar
Cook this with the app: pantry check, scaling, and the assistant.