Bread and Butter Pickles

Name: Bread and Butter Pickles
Ingredients: 1 gal. thin sliced cucumbers; 8 onions sliced; 2 small hot peppers; % cup salt; 4 cups vinegar; 4 cups sugar; iy2 tsp cloves; 1 tsp celery seed; 2 tbsp mustard seed

From The Gertrude Bobbitt Circle cook book, 1948

None

Presented as published in 1948. 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

3879Calories

20 gProtein

923 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories3879 kcal

Protein20 g

Carbohydrates923 g

Fiber24 g

Sugars856 g

Total Fat13 g

Saturated Fat1.1 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat2.6 g

Omega-30 g

Cholesterol0 mg

Sodium56087 mg

Potassium2029 mg

Calcium500 mg

Iron7.2 mg

Magnesium234 mg

Phosphorus585 mg

Zinc3.9 mg

Copper0.8 mg

Manganese4.9 mg

Vitamin D0 mcg

Vitamin C91 mg

Vitamin A0.8 mcg

Vitamin E1.7 mg

Vitamin K11 mcg

Vitamin B61.6 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.4 mg

Niacin (B3)2.6 mg

Folate265 mcg

Choline102 mg

Caffeine0 mg

Water1977 g

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 41. The excerpt below is the record exactly as published.

BREAD AND BCTTER PICKLES 1 gal. thin sliced cucumbers 8 onions sliced 2 small hot peppers % cup salt Mix cucumbers, onions, salt and pepper together. Put in crushed ice and let stand three hours. Mix 4 cups vinegar, 4 cups sugar, iy2 tsp cloves, 1 tsp celery seed, 2 tbsp mustard seed

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