Cucumber Pickle

Name: Cucumber Pickle
Ingredients: one-half dozen sour pickle; one large onion; one and one-half cups granulated sugar; one cup of water; one tablespoonful of white mustard seed

From Trinity cook book, 1925

— MISS MARY COOPER

Presented as published in 1925. 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

1221Calories

2 gProtein

314 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories1221 kcal

Protein1.7 g

Carbohydrates314 g

Fiber2.6 g

Sugars307 g

Total Fat1.1 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium16 mg

Potassium227 mg

Calcium45 mg

Iron0.5 mg

Magnesium18 mg

Phosphorus44 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.6 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate29 mcg

Choline9.2 mg

Caffeine0 mg

Water370 g

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 30. The excerpt below is the record exactly as published.

CUCUMBER PICKLE Cut into eights one-half dozen sour pickle (not dill), place in deep jar, slice one large onion over this and one tablespoonful of white mustard seed. Boil together for a few minutes one and one-half cups granulated sugar and one cup of water

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