Cucumber Pickle
From A laboratory manual of foods and cookery, 1916
Presented as published in 1916. 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
4325Calories
178 gProtein
699 gCarbs
100 gFat
Full nutrition (34 nutrients)
Calories4325 kcal
Protein178 g
Carbohydrates699 g
Fiber32 g
Sugars39 g
Total Fat100 g
Saturated Fat37 g
Monounsaturated Fat190 g
Polyunsaturated Fat38 g
Omega-31.4 g
Cholesterol0 mg
Sodium352 mg
Potassium36226 mg
Calcium3873 mg
Iron17 mg
Magnesium2732 mg
Phosphorus6275 mg
Zinc53 mg
Copper14 mg
Manganese22 mg
Vitamin D0 mcg
Vitamin C60 mg
Vitamin A3.5 mcg
Vitamin E9 mg
Vitamin K4812 mcg
Vitamin B61.5 mg
Vitamin B120 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)9 mg
Folate405 mcg
Choline254 mg
Caffeine0 mg
Water19759 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 22. The excerpt below is the record exactly as published.
Cucumber Pickle Ingredients : 100 medium cucumbers \ c. black mustard seed i qt. onions \ c. white mustard seed i c. olive oil
Cook this with the app: pantry check, scaling, and the assistant.