Pickled Turnips

Name: Pickled Turnips
Ingredients: 10 small turnips; 2 cups water; 1 cup vinegar; 2 teaspoons salt; 1 clove garlic

From Shallowford cookery, 1951

Presented as published in 1951. 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

458Calories

12 gProtein

89 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories458 kcal

Protein12 g

Carbohydrates89 g

Fiber23 g

Sugars61 g

Total Fat1.4 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium4839 mg

Potassium3154 mg

Calcium424 mg

Iron0.1 mg

Magnesium132 mg

Phosphorus385 mg

Zinc1.9 mg

Copper0.3 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C322 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B61.4 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate722 mcg

Choline0 mg

Caffeine0 mg

Water1794 g

As published

This recipe was extracted from Shallowford cookery (1951) by Marie Koury, page 11. The excerpt below is the record exactly as published.

Pickled Turnips 10 small turnips 2 cups water 1 cup vinegar 2 teaspoons salt 1 clove garlic

Cook this with the app: pantry check, scaling, and the assistant.