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Cucumber Pickles
From The Landmarks club cook book, 1903
Serves 20
Recipe by Mrs. R. H. Herron.
Presented as published in 1903. 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
156Calories
1 gProtein
29 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories156 kcal
Protein1.2 g
Carbohydrates29 g
Fiber4 g
Sugars24 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium3038 mg
Potassium232 mg
Calcium56 mg
Iron2.2 mg
Magnesium28 mg
Phosphorus60 mg
Zinc0.3 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A25 mcg
Vitamin E0.3 mg
Vitamin K118 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.8 mcg
Choline9.6 mg
Caffeine0 mg
Water417 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 119. The excerpt below is the record exactly as published.
CUCUMBER PICKLES. Wash carefully without bruising, and let stand over night in a brine of cold water and salt. Drain thoroughly. Heat in vinegar almost to a boil ; take them out ; sugar and spice the vinegar to taste ; boil and pour over the pickles. Mrs. Phebe M. J. Jewett. CUCUMBER PICKLES. Take one gallon best cider vinegar to 200 or 300 small gher- kins ; two cups of sugar (white), quarter cup of celery seed, one ounce stick cinnamon, three or four red peppers, half cup white mustard seed il/2 teaspoons whole cloves
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