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Cucumber Pickle
From Magnet users cook book, 1920
Serves 10
Recipe by Miss Lousanna S. Hoelscher, Kitchener, Ontario.
Presented as published in 1920. 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
236Calories
3 gProtein
57 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories236 kcal
Protein2.7 g
Carbohydrates57 g
Fiber1.6 g
Sugars44 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium26 mg
Potassium548 mg
Calcium62 mg
Iron0.4 mg
Magnesium35 mg
Phosphorus86 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C6.7 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K58 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate20 mcg
Choline5.6 mg
Caffeine0 mg
Water312 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 72. The excerpt below is the record exactly as published.
CUCUMBER PICKLE. Twelve large cucumbers, 6 large onions. Peel and slice and sprinkle with salt, let stand overnight, then drain, put .in kettle, and cover with vinegar, let boil until tender, then add 2 cups of sugar, 1 tablespoon of mustard, % teaspoon of.tumeric powder, 2 tablespoons of flour
Cook this with the app: pantry check, scaling, and the assistant.