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Pickles, Sweet American
From Cassell's dictionary of cookery, 1892
Serves 13
Can also pickle pears, apples, peaches, and cherries. A little cochineal in a bag will improve the color.
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
668Calories
2 gProtein
170 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories668 kcal
Protein1.9 g
Carbohydrates170 g
Fiber5.3 g
Sugars164 g
Total Fat1.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium8.4 mg
Potassium419 mg
Calcium54 mg
Iron0.9 mg
Magnesium25 mg
Phosphorus44 mg
Zinc0.4 mg
Copper0.2 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A42 mcg
Vitamin E0.9 mg
Vitamin K19 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate13 mcg
Choline5.7 mg
Caffeine0 mg
Water248 g
Estimated from matched ingredients across 13 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1172. The excerpt below is the record exactly as published.
Pickles, Sweet American. — Take seven pounds of damsons, or -ftinesours, four pounds of pounded loaf sugar, an ounce of stick cinna- mon, an ounce of cloves, and a pint of vinegar
Cook this with the app: pantry check, scaling, and the assistant.