Bread and Butter Pickles

Name: Bread and Butter Pickles
Ingredients: 24 medium cucumbers; 1 tbsp. white mustard seed; 1 tsp. celery seed; 1 qt. vinegar; 1 tsp. tumeric; 4 cups sugar; 6 onions; ly cup salt

From The Williamston cook book, 1950

Presented as published in 1950. 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

4367Calories

39 gProtein

1015 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories4367 kcal

Protein39 g

Carbohydrates1015 g

Fiber12 g

Sugars855 g

Total Fat13 g

Saturated Fat0.1 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium56119 mg

Potassium9574 mg

Calcium1122 mg

Iron5.3 mg

Magnesium599 mg

Phosphorus1436 mg

Zinc12 mg

Copper3.7 mg

Manganese6.5 mg

Vitamin D0 mcg

Vitamin C0.5 mg

Vitamin A0.1 mcg

Vitamin E0.2 mg

Vitamin K1152 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate0.9 mcg

Choline2.1 mg

Caffeine0 mg

Water6332 g

As published

This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 35. The excerpt below is the record exactly as published.

BREAD AND BUTTER PICKLES 24 medium cucumbers or 1 tbsp. white mustard seed 14 lbs. 1 tsp. celery seed 1 qt. vinegar 1 tsp. tumeric 4 cups sugar 6 onions ly cup salt

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