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Sugar Pickle for Meat
From Magnet users cook book, 1920
Serves 20
Mrs. E. H. Rickmire, Cardinal, 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
268Calories
0 gProtein
67 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories268 kcal
Protein0.3 g
Carbohydrates67 g
Fiber0.1 g
Sugars66 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium262 mg
Potassium96 mg
Calcium58 mg
Iron0.5 mg
Magnesium7.9 mg
Phosphorus7.3 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.7 mcg
Choline1.6 mg
Caffeine0 mg
Water1 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 14. The excerpt below is the record exactly as published.
SUGAR PICKLE FOR MEAT. ‘Three pounds of brown sugar, salt petre size of a walnut, % bushel of salt in a tub
Cook this with the app: pantry check, scaling, and the assistant.