Mustard Pickles
From Magnet cream separator cook book, 1910
Cauliflowers or onions may be used instead of cucumbers.
Presented as published in 1910. 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
2254Calories
31 gProtein
483 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories2254 kcal
Protein31 g
Carbohydrates483 g
Fiber1.9 g
Sugars321 g
Total Fat8.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.2 g
Omega-30.1 g
Cholesterol0 mg
Sodium56433 mg
Potassium6783 mg
Calcium986 mg
Iron9.1 mg
Magnesium440 mg
Phosphorus991 mg
Zinc8.5 mg
Copper2.7 mg
Manganese5.3 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A1 mcg
Vitamin E0.3 mg
Vitamin K864 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.8 mg
Folate106 mcg
Choline9.4 mg
Caffeine0 mg
Water4387 g
As published
This recipe was extracted from Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 14. The excerpt below is the record exactly as published.
MUSTARD PICKLES. Fill 1 gallon crock with cucumbers; cover with water and a half cup of salt; let stand over night, then drain them; put on to boil 1 quart of vinegar and IX cups brown sugar; let come to a boil; add the cucum- bers. Let come to a boil again, then add: IX tablespoons mustard, 1 heaping teaspoon turmeric powder on X cup of flour
Cook this with the app: pantry check, scaling, and the assistant.