Cold Cucumber Pickles
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
Recipe by Mrs. Royal.
Presented as published in 1909. 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
6426Calories
75 gProtein
1021 gCarbs
100 gFat
Full nutrition (34 nutrients)
Calories6426 kcal
Protein75 g
Carbohydrates1021 g
Fiber42 g
Sugars900 g
Total Fat100 g
Saturated Fat8.1 g
Monounsaturated Fat58 g
Polyunsaturated Fat26 g
Omega-30 g
Cholesterol0 mg
Sodium483 mg
Potassium5416 mg
Calcium2125 mg
Iron51 mg
Magnesium1254 mg
Phosphorus2681 mg
Zinc20 mg
Copper4.1 mg
Manganese18 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A16 mcg
Vitamin E14 mg
Vitamin K235 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)13 mg
Folate430 mcg
Choline334 mg
Caffeine0 mg
Water8150 g
As published
This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 38. The excerpt below is the record exactly as published.
COLD CUCUMBER PICKLES. MRS. ROYAL. Salt down cucumbers and let them stand for several days, then drain them and-wash thoroughly. Cover them with water, alum, saltpeter and grape leaves, and let them come to a boil. Draw off and mix spices and cucumbers in layers. Spices mixed together as follows: One-half pound each of mustard seed and horseradish, one ounce of mace, two pounds brown sugar, handful of black pep- per, tablespoonful ground mustard mixed with a little olive oil, one ounce turmeric in a bag, one gallon vinegar
Cook this with the app: pantry check, scaling, and the assistant.