Cucumber and Onion Pickle

Name: Cucumber and Onion Pickle
Ingredients: a dozen fine crisp cucumbers; four large onions; sprinkle sait and pepper; sprinkle sait and pepper; a bag of mace, nutmeg and ginger

From La cuisine creole, 1885

Replace vinegar if it loses strength.

Presented as published in 1885. 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

590Calories

21 gProtein

119 gCarbs

5 gFat

Full nutrition (33 nutrients)

Calories590 kcal

Protein21 g

Carbohydrates119 g

Fiber14 g

Sugars23 g

Total Fat5.1 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium2020 mg

Potassium4944 mg

Calcium519 mg

Iron2.4 mg

Magnesium290 mg

Phosphorus709 mg

Zinc5.5 mg

Copper1.7 mg

Manganese2.6 mg

Vitamin D0 mcg

Vitamin C21 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K578 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.1 mg

Folate104 mcg

Choline35 mg

Caffeine0 mg

Water3039 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 45. The excerpt below is the record exactly as published.

CUCUMBER AND ONION PICKLE. Take a dozen fine crisp cucumbers and four large onions. Cut both in thick slices, sprinkle sait and pepper on them, and let them stand. Next day drain them wdl and scald them in boiling vinegar; cover close after scalding. Next day scald again with a bag of mace, nutmeg and ginger

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