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Cucumber Pickles, No. 2
From The Twin-city housewife, 1920
Serves 10
Presented as published in 1920. 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
601Calories
4 gProtein
142 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories601 kcal
Protein3.9 g
Carbohydrates142 g
Fiber6.5 g
Sugars112 g
Total Fat3.9 g
Saturated Fat1.9 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium54 mg
Potassium887 mg
Calcium322 mg
Iron13 mg
Magnesium90 mg
Phosphorus117 mg
Zinc1.6 mg
Copper0.5 mg
Manganese6.7 mg
Vitamin D0 mcg
Vitamin C5.9 mg
Vitamin A3.3 mcg
Vitamin E1 mg
Vitamin K52 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate9.6 mcg
Choline14 mg
Caffeine0 mg
Water293 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 42. The excerpt below is the record exactly as published.
Cucumber Pickles, No. 2 Take cucumbers from brine and soak 24 hours in water to which add a piece of alum size of a hickory nut. Cut in inch slices, cover with cold water to which has been added some ground ginger and some ginger root, and boil half an hour. Make a syrup of one quart vinegar one-half pint water, two and a half pounds brown sugar, ten cents worth mixed spices and five cents worth of tumeric. When it comes to a boil add four pounds of the cucumbers
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