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Cucumber Pickles
From The Toronto Cook Book, 1915
Serves 6
Presented as published in 1915. 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
110Calories
1 gProtein
26 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories110 kcal
Protein1.4 g
Carbohydrates26 g
Fiber1 g
Sugars19 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium21 mg
Potassium350 mg
Calcium53 mg
Iron0.6 mg
Magnesium24 mg
Phosphorus47 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C8.4 mg
Vitamin A0.1 mcg
Vitamin E0.1 mg
Vitamin K37 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate8.6 mcg
Choline2.7 mg
Caffeine0 mg
Water172 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 182. The excerpt below is the record exactly as published.
Cucumber Pickles One quart sliced cucumbers, one onion sliced; sprinkle with salt and let stand three hours, one chopped red pepper, half cup brown sugar, few cloves and white mustard seeds, one teaspoon tumeric powder, one tablespoon horseradish, enough vinegar to cover
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