Pickling Mixture

Name: Pickling Mixture
Ingredients: one quart of water; four quarts of vinegar; one gallon vinegar; two pounds brown sugar; one pound white mustard seed; two tablespoons grated allspice; two of cloves; two of cinnamon; two of ginger; two of mustard; one-half of cayenne pepper

From Mother Hubbard's cupboard, 1887

Recipe attributed to Miss Ella Wilson.

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

4950Calories

4 gProtein

922 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories4950 kcal

Protein3.7 g

Carbohydrates922 g

Fiber6.9 g

Sugars897 g

Total Fat3.1 g

Saturated Fat0.7 g

Monounsaturated Fat1.1 g

Polyunsaturated Fat0.9 g

Omega-30.2 g

Cholesterol0 mg

Sodium1103 mg

Potassium1691 mg

Calcium1347 mg

Iron11 mg

Magnesium233 mg

Phosphorus409 mg

Zinc1.6 mg

Copper1.1 mg

Manganese13 mg

Vitamin D0 mcg

Vitamin C1.8 mg

Vitamin A26 mcg

Vitamin E1.6 mg

Vitamin K20 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.8 mg

Folate19 mcg

Choline32 mg

Caffeine0 mg

Water8248 g

As published

This recipe was extracted from Mother Hubbard's cupboard (1887), page 36. The excerpt below is the record exactly as published.

one quart of water, and four quarts of vinegar until tender. After boiling strain again through cloander, then take one gallon vinegar, two pounds brown sugar, one pound white mustard seed, two tablespoons grated allspice, two of cloves, two of cinnamon, two of ginger, two of mustard, one-half of cayenne pepper

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