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Mustard Salad Pickle
From The Toronto Cook Book, 1915
Serves 15
This dressing may be reduced to one-half the quantity, as it is too much for the amount of pickles.
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
496Calories
5 gProtein
108 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories496 kcal
Protein5 g
Carbohydrates108 g
Fiber2.6 g
Sugars84 g
Total Fat1.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.3 g
Omega-30.1 g
Cholesterol0 mg
Sodium195 mg
Potassium504 mg
Calcium116 mg
Iron3.6 mg
Magnesium50 mg
Phosphorus116 mg
Zinc0.8 mg
Copper0.2 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A16 mcg
Vitamin E0.3 mg
Vitamin K55 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate41 mcg
Choline8.1 mg
Caffeine0 mg
Water452 g
Estimated from matched ingredients across 15 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 179. The excerpt below is the record exactly as published.
Mustard Salad Pickle One quart green tomatoes chopped fine, one of cucumbers, one of cabbage, and one of onions chopped fine (quantities of each must be measured after being chopped) ; sprinkle with salt and let stand twenty-four hours; then place all on stove and bring to scalding heat; let stand and drain through colander, throwing away juice; now take one gallon vinegar and set on stove. Then make dressing as follows: Six cups granulated sugar, two cups of flour, one-half pound mustard, one ounce tumeric, one ounce celery seed
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