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Cucumber Pickles

Name: Cucumber Pickles
Yield: 8 servings
Ingredients: 1 ounce celery seed; 1 pint olive oil; part of salt; rest of salt; enough good vinegar to cover

From Delta Gamma cook book, 1922

Serves 8

Recipe by Mrs. Charles Loring (Lambda).

Presented as published in 1922. 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

14Calories

1 gProtein

1 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories14 kcal

Protein0.6 g

Carbohydrates1.5 g

Fiber0.4 g

Sugars0 g

Total Fat0.9 g

Saturated Fat8.5 g

Monounsaturated Fat38 g

Polyunsaturated Fat5.1 g

Omega-30.4 g

Cholesterol0 mg

Sodium28004 mg

Potassium55 mg

Calcium80 mg

Iron1.8 mg

Magnesium16 mg

Phosphorus19 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C0.6 mg

Vitamin A0.1 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate0.4 mcg

Choline0.9 mg

Caffeine0 mg

Water0.4 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 107. The excerpt below is the record exactly as published.

i ounce celery seed Yi pint olive oil Slice cucumbers thin, sprinkle with part of salt; let stand three hours, then drain. SUce onions and sprinkle with rest of salt, let stand two hours, then drain and mix with cucumbers. Add pepper, mustard, celery seed and oil, and mix thoroughly. Scald enough good vinegar to cover

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