Mustard Pickles

Name: Mustard Pickles
Ingredients: 1/4 cup coarse salt; 1/4 cup dry mustard; 1/2 cup flour; 1 cup brown sugar; 1/2 gallon cider vinegar; 1 peck cucumbers, cut; celery seed

From Waldensian cookery, 1957

Presented as published in 1957. 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

1715Calories

19 gProtein

301 gCarbs

17 gFat

Full nutrition (33 nutrients)

Calories1715 kcal

Protein19 g

Carbohydrates301 g

Fiber5.4 g

Sugars224 g

Total Fat17 g

Saturated Fat0.9 g

Monounsaturated Fat9.5 g

Polyunsaturated Fat4 g

Cholesterol0 mg

Sodium28176 mg

Potassium2497 mg

Calcium612 mg

Iron16 mg

Magnesium323 mg

Phosphorus622 mg

Zinc4.5 mg

Copper0.8 mg

Manganese7.1 mg

Vitamin D0 mcg

Vitamin C3.9 mg

Vitamin A1 mcg

Vitamin E1.9 mg

Vitamin K50 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.4 mg

Niacin (B3)6.4 mg

Folate163 mcg

Choline52 mg

Caffeine0 mg

Water1997 g

As published

This recipe was extracted from Waldensian cookery (1957), page 6. The excerpt below is the record exactly as published.

MUSTARD PICKLES Sterilize six 1-pint jars. Mix: 14 cup coarse salt 14 cup dry mustard % cup flour 1 cup brown sugar % gallon cider vinegar celery seed 1 peck cucumbers, cut

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