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Mustard Pickles
From Boston Cooking-School cook book, 1896
Serves 20
Presented as published in 1896. 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
195Calories
5 gProtein
42 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories195 kcal
Protein5.3 g
Carbohydrates42 g
Fiber3.7 g
Sugars1.7 g
Total Fat1.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium11640 mg
Potassium555 mg
Calcium190 mg
Iron13 mg
Magnesium45 mg
Phosphorus94 mg
Zinc0.7 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C8.4 mg
Vitamin A13 mcg
Vitamin E0.2 mg
Vitamin K62 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.4 mg
Folate55 mcg
Choline8.6 mg
Caffeine0 mg
Water391 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 316. The excerpt below is the record exactly as published.
MUSTARD PICKLES 4 quarts cucumbers 4 green peppers, wiped and 3 large cucumbers, cut in pieces sliced 1 quart green tomatoes, wiped and 1 bunch celery, chopped cut in pieces 1 cauliflower, separated 4 small onions, peeled and sliced into flowerets 1 gallon boiling water 2 cups salt
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