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Canned Cucumbers
From The Rural cook book, 1907
Serves 8
These will keep until the following June.
Presented as published in 1907. 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
25Calories
1 gProtein
2 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories25 kcal
Protein1 g
Carbohydrates1.6 g
Fiber0.4 g
Sugars0.2 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium1.4 mg
Potassium66 mg
Calcium14 mg
Iron0.3 mg
Magnesium14 mg
Phosphorus33 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0.1 mcg
Vitamin E0.2 mg
Vitamin K6.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5.1 mcg
Choline3.8 mg
Caffeine0 mg
Water52 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 121. The excerpt below is the record exactly as published.
Canned Cucumbers. — Cucumbers canned as follows will keep until the following June, and are excellent to serve with meat or salad:' Peel and slice thin medium-sized cucumbers, sprinkle with salt and a little alum; let stand two hours; drain and put in jars, adding vinegar THE RURAL COOK BOOK. l«l enough to cover, pepper and a few whole mustard seeds, the quantity ol pepper to be governed by the taste, and the whole pepper to be used 'in preference to the ground. On top of the jar, when ready for seal- ing, add a dessertspoonful of olive oil
Cook this with the app: pantry check, scaling, and the assistant.