Sweet Mixed Pickles
From The Fredericksburg home kitchen cook book, 1921
Recipe by Mrs. Ad. Wehmeyer.
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
3616Calories
23 gProtein
851 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories3616 kcal
Protein23 g
Carbohydrates851 g
Fiber19 g
Sugars808 g
Total Fat34 g
Saturated Fat2.6 g
Monounsaturated Fat19 g
Polyunsaturated Fat7.6 g
Omega-30 g
Cholesterol0 mg
Sodium75 mg
Potassium1250 mg
Calcium830 mg
Iron27 mg
Magnesium404 mg
Phosphorus715 mg
Zinc6.7 mg
Copper1.2 mg
Manganese7.6 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A5.5 mcg
Vitamin E4.1 mg
Vitamin K7.3 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate109 mcg
Choline92 mg
Caffeine0 mg
Water21 g
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 56. The excerpt below is the record exactly as published.
Sweet Mixed Pickles. 4 tablespoons mustard seed; 2 tablespoons ginger; 4 tablespoons celery seed ; 1 tablespoon ground mustard ; 1 tablespoon mace; .1 tablespoon turmeric; 1 tablespoon cinnamon bark; 1 qt. sugar
Cook this with the app: pantry check, scaling, and the assistant.