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Yankee Mixed Pickle
From The new Kentucky home cook book, 1884
Serves 16
Patersox, New Jersey
Presented as published in 1884. 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
301Calories
8 gProtein
50 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories301 kcal
Protein8.1 g
Carbohydrates50 g
Fiber4.8 g
Sugars29 g
Total Fat6 g
Saturated Fat0.4 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat1.5 g
Cholesterol0 mg
Sodium178 mg
Potassium1114 mg
Calcium139 mg
Iron2.4 mg
Magnesium113 mg
Phosphorus263 mg
Zinc1.8 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C37 mg
Vitamin A29 mcg
Vitamin E1.1 mg
Vitamin K82 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate56 mcg
Choline32 mg
Caffeine0 mg
Water653 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 51. The excerpt below is the record exactly as published.
YANKEE MIXED PICKLE. Take two dozen cucumbers, three quarts of onions, two cauliflowers, six green peppers, two quarts of green toma- toes. Cut up, sprinkle with a tea-spoonful of salt, let it stand overnight; in the morning scald in the same water, drain through a colander, and mix. Dissolve in three quarts of cider vinegar, one-half pound of ground mustard, one-fourth of a coffee-cupful of flour, one and a half cupful of sugar, four tea-spoonfuls of celery-seed
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