vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cucumber Pickle, No. 5
From The new Annie Dennis cook book, 1905
Serves 10
Presented as published in 1905. 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
466Calories
3 gProtein
107 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories466 kcal
Protein3.2 g
Carbohydrates107 g
Fiber3.3 g
Sugars96 g
Total Fat1.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium241 mg
Potassium586 mg
Calcium85 mg
Iron1.2 mg
Magnesium41 mg
Phosphorus103 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A23 mcg
Vitamin E0.4 mg
Vitamin K51 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate21 mcg
Choline12 mg
Caffeine0 mg
Water504 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 28. The excerpt below is the record exactly as published.
Cucumber Pickle, No. 5 Cut into inch pieces half gallon of cucumbers. Add to these one quart each of small onions and green toma- toes, cut in halves. Make a pickle of two quarts of vinegar, two pounds of sugar, two four inch sticks of cinnamon and one tablespoonful of allspice. Let this boil, then add to it one tablespoonful of ground mustard and one teaspoonful of turmeric
Cook this with the app: pantry check, scaling, and the assistant.