Spanish Pickle
From Anson County cook book, 1928
— Mrs. Chas. M. Burns.
Presented as published in 1928. 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
6716Calories
150 gProtein
1286 gCarbs
108 gFat
Full nutrition (33 nutrients)
Calories6716 kcal
Protein150 g
Carbohydrates1286 g
Fiber119 g
Sugars857 g
Total Fat108 g
Saturated Fat6.1 g
Monounsaturated Fat56 g
Polyunsaturated Fat26 g
Cholesterol0 mg
Sodium9561 mg
Potassium18710 mg
Calcium3223 mg
Iron56 mg
Magnesium1946 mg
Phosphorus4439 mg
Zinc30 mg
Copper6.2 mg
Manganese20 mg
Vitamin D0 mcg
Vitamin C2371 mg
Vitamin A466 mcg
Vitamin E18 mg
Vitamin K1814 mcg
Vitamin B610 mg
Vitamin B120 mcg
Thiamin (B1)4.1 mg
Riboflavin (B2)3.2 mg
Niacin (B3)31 mg
Folate1234 mcg
Choline568 mg
Caffeine0 mg
Water11569 g
As published
This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 54. The excerpt below is the record exactly as published.
SPANISH PICKLE 8 green bell peppers 2 medium cabbages 1 oz. white mustard seed V2 gal. green tomatoes 1 oz. celery seed 3 doz. small onions V± lb. ground mustard IV2 doz. cucumbers Y2 gal. vinegar
Cook this with the app: pantry check, scaling, and the assistant.