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Pickle
From The Henderson cook book, 1914
Serves 7
Recipe attributed to Mrs. J. T. Patterson.
Presented as published in 1914. 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
578Calories
2 gProtein
134 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories578 kcal
Protein1.5 g
Carbohydrates134 g
Fiber2.9 g
Sugars127 g
Total Fat1.7 g
Saturated Fat0.2 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium16056 mg
Potassium349 mg
Calcium234 mg
Iron3.5 mg
Magnesium49 mg
Phosphorus56 mg
Zinc0.6 mg
Copper0.2 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C4.4 mg
Vitamin A7.7 mcg
Vitamin E0.4 mg
Vitamin K5.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate7 mcg
Choline6.7 mg
Caffeine0 mg
Water288 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 83. The excerpt below is the record exactly as published.
PICKLES AND CATSUPS PICKLE. I peck tomatoes, !/2 peck onions, 6 peppers (hot), 3 table- spoons each of whole cloves, white mustard seed, coriander seed and celery seed, 2 pounds brown sugar, % gallon vine- gar. Cut vegetables and sprinkle 1 cup salt
Cook this with the app: pantry check, scaling, and the assistant.