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Cucumber Pickles
From The Portland Woman's Exchange Cook Book, 1913
Serves 20
Presented as published in 1913. 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
130Calories
1 gProtein
24 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories130 kcal
Protein0.5 g
Carbohydrates24 g
Fiber1.2 g
Sugars22 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium3927 mg
Potassium84 mg
Calcium28 mg
Iron0.3 mg
Magnesium8.4 mg
Phosphorus21 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C4.2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate13 mcg
Choline2.8 mg
Caffeine0 mg
Water234 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 82. The excerpt below is the record exactly as published.
Cucumber Pickles. To 1 gallon of vinegar add 2 cups sugar, 1 cup horse radish, 2-3 cup salt, 3 heaping teaspoons of mustard, 1 teaspoon of alum and a quart of small button onions.
Cook this with the app: pantry check, scaling, and the assistant.