Sweet Pickle for Vegetables

Name: Sweet Pickle for Vegetables
Ingredients: 2 lbs. sugar; 2 qts. of vinegar (medium sour); 2 tbsp. of cinnamon or stick cinnamon; 2 tbsp. of cloves; 1/4 lb. mustard seed; 2 tbsp. of ginger or allspice; 1/2 tbsp. red pepper

From Domestic science, principles and application, 1914

Presented as published in 1914. 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

4504Calories

30 gProtein

960 gCarbs

46 gFat

Full nutrition (34 nutrients)

Calories4504 kcal

Protein30 g

Carbohydrates960 g

Fiber19 g

Sugars927 g

Total Fat46 g

Saturated Fat2.8 g

Monounsaturated Fat26 g

Polyunsaturated Fat12 g

Omega-30.1 g

Cholesterol0 mg

Sodium370 mg

Potassium1082 mg

Calcium508 mg

Iron13 mg

Magnesium483 mg

Phosphorus1039 mg

Zinc7.5 mg

Copper1 mg

Manganese12 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A3.5 mcg

Vitamin E6.9 mg

Vitamin K25 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)5.7 mg

Folate189 mcg

Choline145 mg

Caffeine0 mg

Water1822 g

As published

This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 90. The excerpt below is the record exactly as published.

Sweet Pickle for Vegetables 2 lbs. sugar to 2 qts. of vinegar (medium sour) 2 tbsp. of cinnamon or stick cinnamon 2 tbsp. of cloves }4 lb. mustard seed 2 tbsp. ginger or allspice ^ tbsp. red pepper M

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