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Mustard Pickles

Name: Mustard Pickles
Yield: 20 servings
Ingredients: 2 qts. green tomatoes; 1 lb. Coleman's mustard; 2 qts. small onions; 1 tbsp. turmeric; 2 qts. string beans; 1 gal. vinegar; 2 heads cauliflower; 20 small cucumbers; 2 cups sugar

From The art of German cooking and baking, 1922

Serves 20

Presented as published in 1922. 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

132Calories

2 gProtein

30 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories132 kcal

Protein2.5 g

Carbohydrates30 g

Fiber1.6 g

Sugars20 g

Total Fat0.6 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium25 mg

Potassium545 mg

Calcium49 mg

Iron0.9 mg

Magnesium32 mg

Phosphorus76 mg

Zinc0.6 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C41 mg

Vitamin A0.5 mcg

Vitamin E0.1 mg

Vitamin K49 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate59 mcg

Choline0.9 mg

Caffeine0 mg

Water256 g

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 175. The excerpt below is the record exactly as published.

MUSTARD PICKLES. For About 20 Pint Glasses. 2 qts. green tomatoes 1 lb. Coleman's mustard 2 qts. small onions 1 tbsp. turmeric 2 qts. string beans 1 gal. vinegar 2 heads cauliflower 20 small cucumbers 2 cups sugar

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