Sweet Pickle

Name: Sweet Pickle
Ingredients: 7 Ibs. fruit; i qt. vinegar; 3! Ibs. sugar; 2 oz. cloves; 2 oz. cinnamon

From A laboratory manual of foods and cookery, 1916

Crabapples, peaches, pears, or Seckel pears may be used.

Presented as published in 1916. 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

6627Calories

3 gProtein

1671 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories6627 kcal

Protein3.4 g

Carbohydrates1671 g

Fiber21 g

Sugars1631 g

Total Fat12 g

Saturated Fat2.2 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat2 g

Omega-30.3 g

Cholesterol0 mg

Sodium1122 mg

Potassium804 mg

Calcium432 mg

Iron7.8 mg

Magnesium187 mg

Phosphorus129 mg

Zinc1.6 mg

Copper0.4 mg

Manganese35 mg

Vitamin D0 mcg

Vitamin C0.1 mg

Vitamin A5.1 mcg

Vitamin E5 mg

Vitamin K81 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.4 mg

Folate18 mcg

Choline24 mg

Caffeine0 mg

Water913 g

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 22. The excerpt below is the record exactly as published.

Sweet Pickle Ingredients : 7 Ibs. fruit i qt. vinegar 3! Ibs. sugar 2 oz. cloves 2 oz. cinnamon

Cook this with the app: pantry check, scaling, and the assistant.