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Spanish Pickle
From Magnet users cook book, 1920
Serves 14
This makes two gallons. Recipe attributed to Mrs. James Bowers, Consecon, Ontario.
Presented as published in 1920. 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
516Calories
4 gProtein
127 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories516 kcal
Protein4.5 g
Carbohydrates127 g
Fiber3.5 g
Sugars100 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium76 mg
Potassium935 mg
Calcium230 mg
Iron2.5 mg
Magnesium66 mg
Phosphorus123 mg
Zinc0.9 mg
Copper0.1 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C115 mg
Vitamin A38 mcg
Vitamin E0.7 mg
Vitamin K156 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate28 mcg
Choline12 mg
Caffeine0 mg
Water354 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 74. The excerpt below is the record exactly as published.
SPANISH PICKLE. One peck of green tomatoes, 4 heads of cabbage, 2 large green cucumbers, 12 onions, large, chop fine, salt and let stand ver night. Then squeeze out dry as possible, cover the mixture with vinegar and add 3 lbs. brown sugar, 1 ounce of white mustard seed, 1 ounce yf tumeric, cayenne, ground cinnamon and cloves to suit taste
Cook this with the app: pantry check, scaling, and the assistant.