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Spanish Pickles
From Boston Cooking-School cook book, 1896
Serves 4
Presented as published in 1896. 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
577Calories
5 gProtein
133 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories577 kcal
Protein5.2 g
Carbohydrates133 g
Fiber5.5 g
Sugars118 g
Total Fat4.6 g
Saturated Fat0.4 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol0 mg
Sodium28047 mg
Potassium592 mg
Calcium212 mg
Iron3 mg
Magnesium81 mg
Phosphorus154 mg
Zinc1.2 mg
Copper0.3 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A2.5 mcg
Vitamin E0.8 mg
Vitamin K7 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate52 mcg
Choline26 mg
Caffeine0 mg
Water210 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 314. The excerpt below is the record exactly as published.
SPANISH PICKLES 1 peck green tomatoes, Vg ounce peppercorns thinly sliced 44 cup brown mustard seed 4 onions, thinly sliced 1 pound brown sugar 1 cup salt 4 green peppers, finely Y4 ounce cloves chopped 14 ounce allspice berries Cider vinegar
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