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Cucumber Pickles
From The century cook book, 1894
Serves 40
Presented as published in 1894. 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
206Calories
6 gProtein
33 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories206 kcal
Protein6.4 g
Carbohydrates33 g
Fiber0.6 g
Sugars1.2 g
Total Fat2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium2859 mg
Potassium1870 mg
Calcium191 mg
Iron0.6 mg
Magnesium115 mg
Phosphorus251 mg
Zinc2.2 mg
Copper0.7 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C1.7 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K241 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.7 mcg
Choline0.6 mg
Caffeine0 mg
Water1144 g
Estimated from matched ingredients across 40 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 93. The excerpt below is the record exactly as published.
Cucumber Pickles. Take two hundred cucumbers rather under medium size; wash and put in a stone jar. Put in a porcelain or granite kettle, two gallons of good cider vinegar, one cupful of salt, eight ounces of horseradish, two ounces of alum, one ounce of mustard, one ounce of allspice, and one ounce of cloves
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