Bread 'n Butter Pickle

Name: Bread 'n Butter Pickle
Ingredients: 8 cups cucumbers; 4 large white onions; 2 cups vinegar; 2 tsp celery seed; 1 cup water; 2 tsp tumeric; 3 cups sugar

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

2943Calories

18 gProtein

706 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories2943 kcal

Protein18 g

Carbohydrates706 g

Fiber9.2 g

Sugars637 g

Total Fat7.4 g

Saturated Fat0.2 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium72 mg

Potassium4123 mg

Calcium562 mg

Iron6.9 mg

Magnesium281 mg

Phosphorus656 mg

Zinc5.1 mg

Copper1.7 mg

Manganese4 mg

Vitamin D0 mcg

Vitamin C0.9 mg

Vitamin A0.2 mcg

Vitamin E0.3 mg

Vitamin K432 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate1.7 mcg

Choline4.2 mg

Caffeine0 mg

Water2963 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 42. The excerpt below is the record exactly as published.

BREAD- 'N BUTTER PICKLE 8 cups cucumbers 4 large white onions Slice and sprinkle with hand full salt and let stand 1 hour. Drain. 2 cups vinegar 2 tsp celery seed 1 cup water 2 tsp tumeric 3 cups sugar

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