vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pyper Pickles
From The household (of the Detroit free press), 1886
Serves 10
Ready for use in two weeks.
Presented as published in 1886. 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
21Calories
1 gProtein
4 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories21 kcal
Protein0.8 g
Carbohydrates4.2 g
Fiber1.8 g
Sugars1.4 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium746 mg
Potassium147 mg
Calcium65 mg
Iron0.5 mg
Magnesium13 mg
Phosphorus20 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C2.6 mg
Vitamin A4.4 mcg
Vitamin E0.2 mg
Vitamin K20 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate9.3 mcg
Choline0.6 mg
Caffeine0 mg
Water94 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 481. The excerpt below is the record exactly as published.
PYPER PICKLES. Salt pickles down dry for ten days, soak in fresh water one day ; pour off water, place in porcelain kettle, cover with water and vinegar and add one teaspoonful pulverized alum ; set over night on a stove which had fire in it during the day ; wash and put in a jar with cloves, allspice, pepper, horseradish, onions or garlic ; boil fresh vinegar
Cook this with the app: pantry check, scaling, and the assistant.