Mustard Pickles

Name: Mustard Pickles
Ingredients: one quart vinegar; one half pound sugar; one-fourth pound ground mustard

From The Pennsylvania German cook book, 1902

Mrs. D. Zeiber.

Presented as published in 1902. 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

1621Calories

30 gProtein

258 gCarbs

42 gFat

Full nutrition (33 nutrients)

Calories1621 kcal

Protein30 g

Carbohydrates258 g

Fiber14 g

Sugars234 g

Total Fat42 g

Saturated Fat2.3 g

Monounsaturated Fat26 g

Polyunsaturated Fat11 g

Cholesterol0 mg

Sodium36 mg

Potassium861 mg

Calcium361 mg

Iron11 mg

Magnesium430 mg

Phosphorus977 mg

Zinc7 mg

Copper0.8 mg

Manganese3.3 mg

Vitamin D0 mcg

Vitamin C8.1 mg

Vitamin A2.3 mcg

Vitamin E5.7 mg

Vitamin K6.1 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.3 mg

Niacin (B3)5.4 mg

Folate184 mcg

Choline139 mg

Caffeine0 mg

Water912 g

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 38. The excerpt below is the record exactly as published.

MUSTARD PICKLES. One quart vinegar, one half pound sugar, one-fourth pound ground mus¬ tard

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