Mustard Pickles

Name: Mustard Pickles
Ingredients: 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

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

1685Calories

18 gProtein

298 gCarbs

15 gFat

Full nutrition (33 nutrients)

Calories1685 kcal

Protein18 g

Carbohydrates298 g

Fiber4.5 g

Sugars224 g

Total Fat15 g

Saturated Fat0.7 g

Monounsaturated Fat8.3 g

Polyunsaturated Fat3.7 g

Cholesterol0 mg

Sodium28164 mg

Potassium2390 mg

Calcium476 mg

Iron13 mg

Magnesium289 mg

Phosphorus579 mg

Zinc4 mg

Copper0.7 mg

Manganese6.5 mg

Vitamin D0 mcg

Vitamin C2.6 mg

Vitamin A0.7 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)6.2 mg

Folate162 mcg

Choline50 mg

Caffeine0 mg

Water1996 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.