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Raw Pickles

Name: Raw Pickles
Yield: 2 servings
Ingredients: One pint ripe tomatoes peeled and chopped; one cup chopped celery; four tablespoons red peppers chopped; four tablespoons chopped onions; six tablespoons sugar; six tablespoons mustard seed; one tablespoon cloves; half a tablespoon cinnamon; two cups vinegar

From The Toronto Cook Book, 1915

Serves 2

Presented as published in 1915. 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

431Calories

11 gProtein

64 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories431 kcal

Protein11 g

Carbohydrates64 g

Fiber8.8 g

Sugars45 g

Total Fat13 g

Saturated Fat0.8 g

Monounsaturated Fat7.5 g

Polyunsaturated Fat3.6 g

Omega-30 g

Cholesterol0 mg

Sodium205 mg

Potassium1031 mg

Calcium217 mg

Iron4.3 mg

Magnesium167 mg

Phosphorus359 mg

Zinc2.6 mg

Copper0.4 mg

Manganese3.6 mg

Vitamin D0 mcg

Vitamin C63 mg

Vitamin A64 mcg

Vitamin E2.8 mg

Vitamin K19 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.8 mg

Folate93 mcg

Choline53 mg

Caffeine0 mg

Water528 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 183. The excerpt below is the record exactly as published.

Raw Pickles One pint ripe tomatoes peeled and chopped, one cup chopped celery, four tablespoons red peppers chopped, four tablespoons chopped onions, six tablespoons sugar, six tablespoons mustard seed, one tablespoon cloves, half a tablespoon cinnamon, two cups vinegar

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