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Queen of Pickles
From Magnet users cook book, 1920
Serves 20
Recipe by Mrs. S. J. Schelly, Brantford, Ontario.
Presented as published in 1920. 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
737Calories
29 gProtein
74 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories737 kcal
Protein29 g
Carbohydrates74 g
Fiber17 g
Sugars40 g
Total Fat38 g
Saturated Fat2.2 g
Monounsaturated Fat23 g
Polyunsaturated Fat10 g
Omega-30 g
Cholesterol0 mg
Sodium261 mg
Potassium1265 mg
Calcium358 mg
Iron12 mg
Magnesium418 mg
Phosphorus924 mg
Zinc6.7 mg
Copper0.9 mg
Manganese3.8 mg
Vitamin D0 mcg
Vitamin C31 mg
Vitamin A4.1 mcg
Vitamin E5.3 mg
Vitamin K40 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5 mg
Folate207 mcg
Choline130 mg
Caffeine0 mg
Water384 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 73. The excerpt below is the record exactly as published.
QUEEN OF PICKLES. One quart of large cucumbers, cut up; 1 quart f,small cucumbers, whole; 1 quart of large onions, cut up; 1 quart of small ions, whole; 1 large cauliflower, 3 green peppers and 3 red peppers. Let tand in hot brine over night, drain, then add 3 cups sugar, % gallon white vine vinegar, % lb. mustard seed, 144 ounce yellow sugar, 4% gallon white fine vinegar, 4 lb. mustard seed, 4 ounce of celery seed
Cook this with the app: pantry check, scaling, and the assistant.