Mustard Pickles

Name: Mustard Pickles
Ingredients: 2 tablespoons salt; 2 tablespoons ground mustard; 4 tablespoons sugar; Enough cucumbers (medium size) to pack quart jar.; Enough vinegar to fill quart.

From Shallowford cookery, 1951

Presented as published in 1951. 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

359Calories

8 gProtein

59 gCarbs

12 gFat

Full nutrition (33 nutrients)

Calories359 kcal

Protein8.5 g

Carbohydrates59 g

Fiber4 g

Sugars52 g

Total Fat12 g

Saturated Fat0.6 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat3.3 g

Cholesterol0 mg

Sodium14004 mg

Potassium244 mg

Calcium96 mg

Iron3.1 mg

Magnesium121 mg

Phosphorus269 mg

Zinc2 mg

Copper0.2 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C2.3 mg

Vitamin A0.7 mcg

Vitamin E1.6 mg

Vitamin K1.8 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.5 mg

Folate53 mcg

Choline40 mg

Caffeine0 mg

Water1.8 g

As published

This recipe was extracted from Shallowford cookery (1951) by Marie Koury, page 22. The excerpt below is the record exactly as published.

Mustard Pickles 2 tablespoons salt 2 tablespoons ground 4 tablespoons sugar mustard Enough cucumbers (medium size) to pack quart jar. Enough vinegar to fill quart.

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