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Yellow Pickle (Virginia recipe)
From Harper's cook book encyclopædia, 1902
Serves 10
Presented as published in 1902. 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
34Calories
2 gProtein
7 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories34 kcal
Protein1.5 g
Carbohydrates6.5 g
Fiber2 g
Sugars0.7 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium14 mg
Potassium272 mg
Calcium23 mg
Iron1.6 mg
Magnesium17 mg
Phosphorus40 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C41 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K5.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate62 mcg
Choline2.1 mg
Caffeine0 mg
Water88 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 277. The excerpt below is the record exactly as published.
Yellow Pickle (Virginia recipe).-- Put all the articles desired for the pickle into a jar — tiny cucumbers, onions, cauliflower cut into pieces, ears of young corn about an inch or two long, etc. Cover wifh boiling salt and water, allowing them to remain in it for forty-eight hours. At the end of that time take out of the water, place them on a thick cloth, expose to the sun to dry, turning them over occa- sionally. When thoroughly dry, place them in a jar and cover with cold vin- egar, to which has been added a small quantity of turmeric
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