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Cucumber Pickles
From The art of cookery, 1899
Serves 2
Presented as published in 1899. 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
470Calories
3 gProtein
120 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories470 kcal
Protein2.7 g
Carbohydrates120 g
Fiber8.4 g
Sugars105 g
Total Fat2.6 g
Saturated Fat0.7 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol0 mg
Sodium49 mg
Potassium529 mg
Calcium118 mg
Iron2.5 mg
Magnesium61 mg
Phosphorus59 mg
Zinc0.7 mg
Copper0.2 mg
Manganese9.3 mg
Vitamin D0 mcg
Vitamin C157 mg
Vitamin A36 mcg
Vitamin E2 mg
Vitamin K40 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate23 mcg
Choline16 mg
Caffeine0 mg
Water203 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 80. The excerpt below is the record exactly as published.
Cucumber Pickles. — Fill a jar with small, freshly gathered cucumbers, sprinkle lightly with salt, fill the jar with boiling water, and let stand till cold. Drain the water from the cucumbers, put them in a preserving kettle, cover with equal portions of cider vinegar and water, heat to boiling point, then pour off the liquid. Put the cucumbers in the jar, add three small sweet peppers, half a dozen whole cloves, and a cup of sugar
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