Cucumber Pickles

Name: Cucumber Pickles
Ingredients: cover with vinegar; half a teacupful of mustard seed; half a teacupful of celery seed; half a teacupful of bruised ginger root; two onions; half a dozen heads of garlic; two tablespoonfuls of black pepper; half an ounce of cloves; half an ounce of mace; half an ounce of turmeric; one pod of red pepper; a teacupful of horseradish; 3 pounds of brown sugar

From A bill of fare for every day in the year ..., 1892

Presented as published in 1892. 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

6598Calories

30 gProtein

1485 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories6598 kcal

Protein30 g

Carbohydrates1485 g

Fiber28 g

Sugars1335 g

Total Fat8.8 g

Saturated Fat2.5 g

Monounsaturated Fat2 g

Polyunsaturated Fat1.4 g

Omega-30.1 g

Cholesterol0 mg

Sodium527 mg

Potassium3046 mg

Calcium1639 mg

Iron24 mg

Magnesium305 mg

Phosphorus393 mg

Zinc2.8 mg

Copper1.8 mg

Manganese17 mg

Vitamin D0 mcg

Vitamin C77 mg

Vitamin A11 mcg

Vitamin E2.1 mg

Vitamin K46 mcg

Vitamin B61.1 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.8 mg

Folate97 mcg

Choline63 mg

Caffeine0 mg

Water4119 g

As published

This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 33. The excerpt below is the record exactly as published.

CUCUMBER PICKLES. Soak cucumbers taken from the brine, put in a ket- tle and cover with vinegar, add to each gallon half a teacupful of mustard seed, celery seed and bruised gin- ger root each, two onions, half a dozen heads of garlic two tablespoonfuls of black pepper, half an ounce each of cloves, mace, tumeric, one pod of red pepper, a tea- cupful of horseradish, and 3 pounds of brown sugar

Cook this with the app: pantry check, scaling, and the assistant.