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Cucumber Pickles
From Miss Parloa's kitchen companion, 1887
Serves 20
Presented as published in 1887. 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
147Calories
3 gProtein
32 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories147 kcal
Protein3.3 g
Carbohydrates32 g
Fiber2.1 g
Sugars0.2 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium11629 mg
Potassium130 mg
Calcium135 mg
Iron13 mg
Magnesium16 mg
Phosphorus37 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K11 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.2 mg
Folate51 mcg
Choline4.9 mg
Caffeine0 mg
Water197 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 447. The excerpt below is the record exactly as published.
Cucumber Pickles. Use small cucumbers only. Wash them carefully, to free them of particles of earth ; then lay them in a large stone jar or bowl. For eight quarts of cucumbers put into a stew-pan a gallon of boiling water and a pint of salt
Cook this with the app: pantry check, scaling, and the assistant.