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Cucumber Pickles No. 3
From The household cook book, 1902
Serves 8
This method allows for daily pickling.
Presented as published in 1902. 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
21Calories
1 gProtein
4 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories21 kcal
Protein0.8 g
Carbohydrates4.3 g
Fiber0.5 g
Sugars0 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium2.7 mg
Potassium200 mg
Calcium29 mg
Iron0.1 mg
Magnesium13 mg
Phosphorus27 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K28 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.2 mcg
Choline0.2 mg
Caffeine0 mg
Water108 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 396. The excerpt below is the record exactly as published.
Cucumber Pickles No. 3. — Pick when 2 or 3 inches long, no larger^ Wash, dry, and put a layer in the bottom of a glass fruit jar; mix 1 teaspoon each of whole cloves, whole pepper-corns, allspice, and 2 teaspoons of stick cinnamon broken fine
Cook this with the app: pantry check, scaling, and the assistant.