Mustard Pickle
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
12868Calories
477 gProtein
2405 gCarbs
172 gFat
Full nutrition (34 nutrients)
Calories12868 kcal
Protein477 g
Carbohydrates2405 g
Fiber113 g
Sugars475 g
Total Fat172 g
Saturated Fat5.1 g
Monounsaturated Fat47 g
Polyunsaturated Fat17 g
Omega-38.1 g
Cholesterol0 mg
Sodium21989 mg
Potassium109526 mg
Calcium11640 mg
Iron53 mg
Magnesium7214 mg
Phosphorus16516 mg
Zinc138 mg
Copper40 mg
Manganese66 mg
Vitamin D0 mcg
Vitamin C820 mg
Vitamin A73 mcg
Vitamin E7.6 mg
Vitamin K14432 mcg
Vitamin B61.7 mg
Vitamin B120 mcg
Thiamin (B1)3.5 mg
Riboflavin (B2)1.3 mg
Niacin (B3)11 mg
Folate1340 mcg
Choline38 mg
Caffeine0 mg
Water60457 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 9. The excerpt below is the record exactly as published.
MUSTARD PICKLE. 300 small cucumbers. 1 lb. brown sugar. 2 large cauliflowers. 1 oz. turmeric powder. 2 qts. pickling onions. 2 tbsp. white pepper. 2 qts. vinegar. 4 lb. mustard. 4c. flour
Cook this with the app: pantry check, scaling, and the assistant.