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West India Pickle
From The new practical housekeeping, 1890
Serves 30
Presented as published in 1890. 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
269Calories
10 gProtein
51 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories269 kcal
Protein10 g
Carbohydrates51 g
Fiber6.8 g
Sugars8.9 g
Total Fat3.5 g
Saturated Fat0.9 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol4 mg
Sodium154 mg
Potassium2030 mg
Calcium241 mg
Iron1.5 mg
Magnesium136 mg
Phosphorus322 mg
Zinc2.3 mg
Copper1 mg
Manganese1.3 mg
Vitamin D0.3 mcg
Vitamin C50 mg
Vitamin A29 mcg
Vitamin E0.2 mg
Vitamin K205 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.9 mg
Folate84 mcg
Choline20 mg
Caffeine0 mg
Water885 g
Estimated from matched ingredients across 30 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 437. The excerpt below is the record exactly as published.
West India Pickle. — Take one white crisp cabbage, two heads cauliflower, three heads celery, one quart each small green plums, peaches, grapes, radish pods, nasturtium seeds artichokes, tomatoes and string beans, the green rind of a water-melon after paring, one quart small onions parboiled in milk, one hundred small cucumbers about an inch long, a few green peppers, and three limes or green lemons
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