Cucumber Pickles
From The Central cook book, 1924
This number will make three full quarts. Recipe by Mrs. W. I. Werttons.
Presented as published in 1924. 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
1328Calories
15 gProtein
271 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories1328 kcal
Protein15 g
Carbohydrates271 g
Fiber0 g
Sugars201 g
Total Fat4.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium58 mg
Potassium4103 mg
Calcium451 mg
Iron0.4 mg
Magnesium253 mg
Phosphorus595 mg
Zinc5 mg
Copper1.6 mg
Manganese2.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K576 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water3208 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 55. The excerpt below is the record exactly as published.
Cucumber Pickles Twelve large cucumbers, cut size desired and leave to drain. Mix vinegar, sugar and spices to suit taste
Cook this with the app: pantry check, scaling, and the assistant.