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Pickled Cabbage and Celery
From Lowney's cook book, 1907
Serves 20
Presented as published in 1907. 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
135Calories
3 gProtein
20 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories135 kcal
Protein3.2 g
Carbohydrates20 g
Fiber3 g
Sugars10 g
Total Fat2.7 g
Saturated Fat0.2 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium2912 mg
Potassium538 mg
Calcium160 mg
Iron2.4 mg
Magnesium55 mg
Phosphorus99 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C47 mg
Vitamin A5.6 mcg
Vitamin E0.3 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate59 mcg
Choline6.1 mg
Caffeine0 mg
Water305 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 125. The excerpt below is the record exactly as published.
Pickled Cabbage and Celery 2 quarts chopped cabbage 2 quarts chopped celery 1 cup sugar \ cup salt \ cup celery seed \ cup mustard seed 3 quarts vinegar
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