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Pepper Gherkins
From Cassell's dictionary of cookery, 1892
Serves 10
Probable cost: uncertain.
Presented as published in 1892. 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
56Calories
1 gProtein
6 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories56 kcal
Protein0.9 g
Carbohydrates6.1 g
Fiber2.3 g
Sugars0.8 g
Total Fat1.8 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium1745 mg
Potassium92 mg
Calcium35 mg
Iron1.2 mg
Magnesium17 mg
Phosphorus22 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C2 mg
Vitamin A6.7 mcg
Vitamin E0.1 mg
Vitamin K19 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate7 mcg
Choline2.1 mg
Caffeine0 mg
Water125 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1141. The excerpt below is the record exactly as published.
Pepper Gherkins.— Choose the gher- kins of uniform size, and not more than tw» inches long. Cover with salt, and leave them until the next day, then wipe each one singly with a cloth, and put them into jars^. cover with boiling vinegar, and allow a dozen bay-leaves, a sprig of tarragon, a quarter of an ounce of black peppercorns, an ounce and a quarter of salt, two smaU blades of mace, and two shallots, to each quart of vinegar
Cook this with the app: pantry check, scaling, and the assistant.