Mustard Pickles
From Purity flour cookbook, 1917
Thicken vinegar with mustard.
Presented as published in 1917. 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
6983Calories
125 gProtein
1466 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories6983 kcal
Protein125 g
Carbohydrates1466 g
Fiber178 g
Sugars1067 g
Total Fat23 g
Saturated Fat1.7 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat1.2 g
Omega-30.2 g
Cholesterol0 mg
Sodium984 mg
Potassium22425 mg
Calcium2694 mg
Iron47 mg
Magnesium1613 mg
Phosphorus3241 mg
Zinc20 mg
Copper5.6 mg
Manganese39 mg
Vitamin D0 mcg
Vitamin C2416 mg
Vitamin A34 mcg
Vitamin E1.3 mg
Vitamin K1042 mcg
Vitamin B62.5 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)15 mg
Folate3513 mcg
Choline14 mg
Caffeine0 mg
Water10386 g
As published
This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 87. The excerpt below is the record exactly as published.
MUSTARD PICKLES 1 peck small cucumbers. 2 quarts small white onions. 6 heads cauliflower. 5 peppers. 2 quarts grpon beans. Put cucumbers in strong brine for 24 hours. Steam beans and cauliflower until tender. Scald cucumbers in weak vinegar with a small piece of alum. Put m bottles m layers. Scald 1 gallon of good cidei vinegar. Tbicl^eri with mustard to about consistency of cream. Add 2 pounds sugar
Cook this with the app: pantry check, scaling, and the assistant.