vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pickles
From Temperance cook book, 1887
Serves 1
Ready for use in two weeks.
Presented as published in 1887. 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
93Calories
3 gProtein
23 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories93 kcal
Protein3.3 g
Carbohydrates23 g
Fiber9.2 g
Sugars2.6 g
Total Fat1.8 g
Saturated Fat0.6 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol0 mg
Sodium327 mg
Potassium478 mg
Calcium174 mg
Iron3.2 mg
Magnesium65 mg
Phosphorus57 mg
Zinc0.7 mg
Copper0.4 mg
Manganese6.3 mg
Vitamin D0 mcg
Vitamin C7 mg
Vitamin A8.3 mcg
Vitamin E0.7 mg
Vitamin K53 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate22 mcg
Choline6.3 mg
Caffeine0 mg
Water74 g
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 140. The excerpt below is the record exactly as published.
pickles. Put in bottles or glass jars with alternate layers of horseradish and grape leaves. If the vinegar is not very strong pour off after two days, scald and replace. Sprinkle a little alum over the top to keep them crisp. PICKLES. Salt pickles down dry for ten days, soak in fresh water one day; pour off water, place in a porcelain kettle, cover with water and vinegar, and add a teaspoonful of pulverized alum; let stand on the back of the stove and simmer (not boil) all day; wash and put in a jar with cloves, allspice, pepper
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.