Bread and Butter Pickles

Name: Bread and Butter Pickles
Ingredients: 1 gal. sliced cucumbers; % cup salt; 1 tablespoon tumeric; 1 tablespoon black pepper; 2 teaspoons prepared mustard; 3 cups sugar; 1 teaspoon celery seed; 6 medium sized onions; 1 tablespoon allspice; peppers if desired

From Grange cook book and household guide, 1940

Mrs. J. L. Suther, Patterson Grange.

Presented as published in 1940. 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

2982Calories

26 gProtein

726 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories2982 kcal

Protein26 g

Carbohydrates726 g

Fiber6.5 g

Sugars603 g

Total Fat11 g

Saturated Fat0.6 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol0 mg

Sodium56189 mg

Potassium6586 mg

Calcium774 mg

Iron9.4 mg

Magnesium427 mg

Phosphorus912 mg

Zinc8.4 mg

Copper2.7 mg

Manganese6.8 mg

Vitamin D0 mcg

Vitamin C3.2 mg

Vitamin A4.2 mcg

Vitamin E0.6 mg

Vitamin K876 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.6 mg

Folate6.9 mcg

Choline6.9 mg

Caffeine0 mg

Water3461 g

As published

This recipe was extracted from Grange cook book and household guide (1940) by Bodenheimer, E. L. Mrs, page 24. The excerpt below is the record exactly as published.

BREAD AND BUTTER PICKLES 1 gal. sliced cucumbers 1 tablespoon tumeric % cup salt 1 tablespoon black pepper 2 teaspoons prepared mustard 3 cups sugar 1 teaspoon celery seed 6 medium sized onions 1 tablespoon allspice peppers if desired

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