Queen of Pickles

Name: Queen of Pickles
Ingredients: 1 quart large cucumbers, cut up; 1 quart small cucumbers, whole; 1 quart large onions, cut up; 1 quart small onions, whole; 1 large cauliflower; 3 green peppers; 3 red peppers; 3 cups sugar; X gallon white wine vinegar; X lb. mustard seed; X oz. celery seed; 3-3 cup flour; X yellow mustard; X oz. turmeric powder

From Magnet cream separator cook book, 1910

Presented as published in 1910. 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

5224Calories

110 gProtein

951 gCarbs

96 gFat

Full nutrition (34 nutrients)

Calories5224 kcal

Protein110 g

Carbohydrates951 g

Fiber76 g

Sugars670 g

Total Fat96 g

Saturated Fat5.4 g

Monounsaturated Fat54 g

Polyunsaturated Fat24 g

Omega-30.1 g

Cholesterol0 mg

Sodium4979 mg

Potassium9812 mg

Calcium1732 mg

Iron57 mg

Magnesium1421 mg

Phosphorus3277 mg

Zinc23 mg

Copper3.9 mg

Manganese15 mg

Vitamin D0 mcg

Vitamin C541 mg

Vitamin A5.5 mcg

Vitamin E13 mg

Vitamin K451 mcg

Vitamin B62.5 mg

Vitamin B120 mcg

Thiamin (B1)3.2 mg

Riboflavin (B2)1.6 mg

Niacin (B3)21 mg

Folate1360 mcg

Choline369 mg

Caffeine0 mg

Water5822 g

As published

This recipe was extracted from Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 14. The excerpt below is the record exactly as published.

QUEEN OF PICKLES. 1 quart large cucumbers, cut up; 1 quart small cucumbers, whole; 1 quart large onions, cut up; 1 quart small onions, whole; 1 large cauli- flower, 3 green peppers, 3 red peppers. Let stand in hot brine over night. Drain, then add 3 cups sugar, X gallon white wine vinegar, X lb. must- ard seed, X oz. celery seed. Let come to a boil, then make paste:— 3-3 cup flour, X yellow mustard, X oz. turmeric powder

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