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Raspberry Pickle
From The new Annie Dennis cook book, 1905
Serves 10
Presented as published in 1905. 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
144Calories
2 gProtein
34 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories144 kcal
Protein1.8 g
Carbohydrates34 g
Fiber0.3 g
Sugars15 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium0.5 mg
Potassium285 mg
Calcium36 mg
Iron0.9 mg
Magnesium35 mg
Phosphorus50 mg
Zinc0.4 mg
Copper0.1 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C41 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0.1 mg
Caffeine0 mg
Water154 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 7. The excerpt below is the record exactly as published.
Raspberry Pickle Wash half gallon fresh, almost rip^ berries. Place them in a self-sealing jar with half teaspoonful each of cloves and allspice and one stick of cinnamon. Boil one and a half pints of good apple vinegar, with half teacupful of sugar
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