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Chopped Cucumber Pickle
From The Blue grass cook book, 1904
Serves 10
Presented as published in 1904. 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
521Calories
7 gProtein
117 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories521 kcal
Protein7.3 g
Carbohydrates117 g
Fiber6.3 g
Sugars89 g
Total Fat6 g
Saturated Fat0.7 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol0 mg
Sodium67 mg
Potassium1212 mg
Calcium508 mg
Iron17 mg
Magnesium156 mg
Phosphorus232 mg
Zinc2.6 mg
Copper0.7 mg
Manganese4.4 mg
Vitamin D0 mcg
Vitamin C8.2 mg
Vitamin A0.7 mcg
Vitamin E0.8 mg
Vitamin K67 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate18 mcg
Choline17 mg
Caffeine0 mg
Water320 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 73. The excerpt below is the record exactly as published.
CHOPPED CUCUMBER PICKLE Mrs. B. F. Buckner 3 quarts of cucumbers, 1 quart of onions. Soak 2 days in brine. Put in fresh water; then drain well ; then boil in vinegar. Season with 1 quart of brown sugar, 300 PICKLES 5 cents' worth of turmeric, 5 cents' worth of white mustard, 5 cents' worth of celery seed, 1 teaspoon of black pepper
Cook this with the app: pantry check, scaling, and the assistant.