Canned Cucumber Salad

Name: Canned Cucumber Salad
Ingredients: Take two dozen medium sized cucumbers; with tablespoon salt; take 1 pint of water; 2 cups sugar; 2 or 3 bell peppers sliced thin; put a slice of onion on top each jar

From The housewife's aid, 1950

Recipe by Mrs. Jack Skinner.

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

1677Calories

4 gProtein

429 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories1677 kcal

Protein3.8 g

Carbohydrates429 g

Fiber5.4 g

Sugars408 g

Total Fat1.8 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium7024 mg

Potassium722 mg

Calcium80 mg

Iron1.1 mg

Magnesium48 mg

Phosphorus94 mg

Zinc0.7 mg

Copper0.3 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C310 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.6 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.1 mg

Folate95 mcg

Choline9.2 mg

Caffeine0 mg

Water889 g

As published

This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 14. The excerpt below is the record exactly as published.

CANNED CUCUMBER SALAD Take two dozen medium sized cucumbers sliced real thin with- out peeling, put in pan with tablespoon salt, pour boiling water over to cover, let stand 6 hours or over night, then rinse in cold water, and take 1 pint of water, 2 cups sugar, 2 or 3 bell pep- pers sliced thin, and let all come to a boil. Take and seal in air- tight jars, put a slice of onion on top each jar

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