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Oil Pickles
From Superior cook book, 1905
Serves 10
Recipe by Mrs. W. H. Rood.
Presented as published in 1905. 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
288Calories
12 gProtein
26 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories288 kcal
Protein12 g
Carbohydrates26 g
Fiber5.6 g
Sugars5.8 g
Total Fat14 g
Saturated Fat7.5 g
Monounsaturated Fat38 g
Polyunsaturated Fat7.5 g
Omega-30.3 g
Cholesterol0 mg
Sodium25 mg
Potassium935 mg
Calcium209 mg
Iron4.9 mg
Magnesium179 mg
Phosphorus387 mg
Zinc2.9 mg
Copper0.5 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C7.6 mg
Vitamin A0.8 mcg
Vitamin E1.8 mg
Vitamin K60 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate68 mcg
Choline46 mg
Caffeine0 mg
Water468 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 116. The excerpt below is the record exactly as published.
Oil Pickles. One dozen large cucumbers, ,i lb. ground mustarti, 1 teaspoon hlack pepper, -4 lb. whole mustard seed, 1 qt. onions, 1 oz. celery seed, 1 pt. olive oil, 2 qts. cider vinegar
Cook this with the app: pantry check, scaling, and the assistant.