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Pickled Fennel
From Cassell's dictionary of cookery, 1892
Serves 1
Time: 3-4 minutes.
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
261Calories
3 gProtein
26 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories261 kcal
Protein3.4 g
Carbohydrates26 g
Fiber11 g
Sugars1.6 g
Total Fat17 g
Saturated Fat8.9 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.2 g
Cholesterol0 mg
Sodium37 mg
Potassium287 mg
Calcium123 mg
Iron4.2 mg
Magnesium91 mg
Phosphorus90 mg
Zinc1.2 mg
Copper0.9 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C9.7 mg
Vitamin A11 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate47 mcg
Choline2.2 mg
Caffeine0 mg
Water75 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 510. The excerpt below is the record exactly as published.
Fennel shoxild be tied into bunches, and put into a pan of boiling salted water, and when scalded enough, laid on a cloth tiU dry. When cold, fill glasses with the fennel, and cover with cold vinegar. Add PEN ( 208 ) FIG-. a little nutmeg
Cook this with the app: pantry check, scaling, and the assistant.