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Mustard Pickles

Name: Mustard Pickles
Yield: 12 servings
Ingredients: Cucumbers; Green tomatoes; Cauliflower; Small onions; 1 cupful of salt; 1 quart of water; 1 cupful of brown sugar; ½ pound of mustard; ¼ pound of flour; 1 quart of vinegar

From The farm cook & rule book, 1923

Serves 12

Presented as published in 1923. 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

148Calories

3 gProtein

29 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories148 kcal

Protein2.8 g

Carbohydrates29 g

Fiber1.9 g

Sugars18 g

Total Fat0.9 g

Saturated Fat0 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat0.2 g

Omega-30.1 g

Cholesterol0 mg

Sodium9568 mg

Potassium241 mg

Calcium55 mg

Iron1.2 mg

Magnesium24 mg

Phosphorus59 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C34 mg

Vitamin A1.2 mcg

Vitamin E0.1 mg

Vitamin K4.4 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.8 mg

Folate66 mcg

Choline0.7 mg

Caffeine0 mg

Water238 g

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 38. The excerpt below is the record exactly as published.

Mustard Pickles Use equal quantities of cucumbers, green tomatoes, caulifiower and small onions. Cover with boiling brine made from 1 cupful of salt to every quart of water. Let stand 24 hours. Drain and cover with fresh boiling water. Let stand 30 minutes. Drain and cover with mustard sauce made by cooking 1 cupful of brown sugar, 1/2 pound of mustard and 1/4 pound of flour, which have been mixed together, with 1 quart of vinegar

Cook this with the app: pantry check, scaling, and the assistant.