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Rummage Pickle
From Atlanta women's club cook book, 1921
Serves 6
Mrs. Charles Walker.
Presented as published in 1921. 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
694Calories
4 gProtein
172 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories694 kcal
Protein3.6 g
Carbohydrates172 g
Fiber2.9 g
Sugars156 g
Total Fat2.9 g
Saturated Fat0.2 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium9426 mg
Potassium574 mg
Calcium218 mg
Iron3.6 mg
Magnesium63 mg
Phosphorus101 mg
Zinc1 mg
Copper0.2 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C77 mg
Vitamin A9.8 mcg
Vitamin E0.3 mg
Vitamin K93 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate11 mcg
Choline6 mg
Caffeine0 mg
Water225 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 46. The excerpt below is the record exactly as published.
RUMMAGE PICKLE. 1 qt. tomatoes. 1 qt. onions. 1 qt. cabbage. 1 qt. apples. 1 stalk celery. 4 or 5 green peppers. 1/2 cup salt. 2 lbs. sugar. 1 t-spoon each mustard
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