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Ragan Pickle
From The household (of the Detroit free press), 1886
Serves 40
This pickle will keep all winter.
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
139Calories
3 gProtein
31 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories139 kcal
Protein3.3 g
Carbohydrates31 g
Fiber1.8 g
Sugars16 g
Total Fat0.8 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium1445 mg
Potassium622 mg
Calcium121 mg
Iron1.2 mg
Magnesium42 mg
Phosphorus87 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C93 mg
Vitamin A23 mcg
Vitamin E0.3 mg
Vitamin K115 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate15 mcg
Choline9.6 mg
Caffeine0 mg
Water273 g
Estimated from matched ingredients across 40 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.
RAGAN PICKLE. Two gallons of cabbage, sliced fine ; one gallon of chopped green tomatoes ; twelve onions, also chopped ; one gallon best vinegar ; one pound brown sugar ; one tablespoonful of black pepper ; half an ounce 582 PICKLES. turmeric powder ; one ounce celery seed ; one tablespoonful ground allspice ; one teaspoonful ground cloves ; one-quarter pound white mustard ; One gill of salt
Cook this with the app: pantry check, scaling, and the assistant.