Cucumber Mangoes (Delicious)

Name: Cucumber Mangoes (Delicious)
Ingredients: Soak in brine for nine days; let them stand for forty-eight hours in clear water; 5 lbs. of sugar; 1 quart of vinegar; a few whole cloves

From Anson County cook book, 1928

Presented as published in 1928. 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

8917Calories

0 gProtein

2263 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories8917 kcal

Protein0.3 g

Carbohydrates2263 g

Fiber1.7 g

Sugars2264 g

Total Fat7.9 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium56 mg

Potassium115 mg

Calcium112 mg

Iron2 mg

Magnesium29 mg

Phosphorus43 mg

Zinc0.4 mg

Copper0.2 mg

Manganese3.6 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0.4 mcg

Vitamin E0.4 mg

Vitamin K7.1 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate1.3 mcg

Choline1.9 mg

Caffeine0 mg

Water907 g

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 54. The excerpt below is the record exactly as published.

CUCUMBER MANGOES (DELICIOUS) Soak in brine for nine days as many large green cucumbers as you wish to use. Then let them stand for forty-eight hours in clear water. Cut a slit in them, scocp out seed, wipe dry and fill with stoned raisins, lemons cut in long thin strips, and a few whole cloves. Tie up slit. Pack cucumbeis in stone jar, cover with boiling syrup made by adding 5 lbs. of sugar to 1 quart of vinegar

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