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Mustard Pickles
From The Toronto Cook Book, 1915
Serves 4
Presented as published in 1915. 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
640Calories
11 gProtein
146 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories640 kcal
Protein11 g
Carbohydrates146 g
Fiber9.4 g
Sugars102 g
Total Fat3.7 g
Saturated Fat0.2 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.6 g
Omega-30.3 g
Cholesterol0 mg
Sodium687 mg
Potassium1093 mg
Calcium117 mg
Iron5.7 mg
Magnesium90 mg
Phosphorus235 mg
Zinc1.5 mg
Copper0.2 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C203 mg
Vitamin A14 mcg
Vitamin E0.5 mg
Vitamin K7.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.5 mg
Folate348 mcg
Choline2.6 mg
Caffeine0 mg
Water361 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 178. The excerpt below is the record exactly as published.
Mustard Pickles Take half a basket cucumbers, quarter basket of onions and two cauliflowers, half a pound mustard, one cup flour, two cups sugar, one small teaspoon cayenne pepper, half an ounce tumeric
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