Cucumber Pickle
From Popular cook book, 1899
Ready for use in two or three weeks.
Presented as published in 1899. 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
3822Calories
12 gProtein
968 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories3822 kcal
Protein12 g
Carbohydrates968 g
Fiber4.8 g
Sugars906 g
Total Fat6.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium39 mg
Potassium3171 mg
Calcium389 mg
Iron1.2 mg
Magnesium194 mg
Phosphorus429 mg
Zinc4 mg
Copper1.3 mg
Manganese3 mg
Vitamin D0 mcg
Vitamin C1.7 mg
Vitamin A1.2 mcg
Vitamin E0.2 mg
Vitamin K438 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.4 mcg
Choline3.2 mg
Caffeine0 mg
Water1753 g
As published
This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 31. The excerpt below is the record exactly as published.
CUCUMBER PICKLE. Soak the salt well out, and put in weak viuegar in which dissolve enough alum to taste rough, cover with grape or cabbage lerves, let simmer, (not boil) until the cucumbers are nicely geeened, take out and drop in hot water, cover and let stand until you prepare the seasoned vinegar, do not use very strong vinegar. To every four pounds of cucumbers, use two pounds of sugar, season with horse-radish and gar- lic, cinnamon bark and ginger
Cook this with the app: pantry check, scaling, and the assistant.