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Cucumber Pickles No. 4
From The household cook book, 1902
Serves 20
Some use the same vinegar every year; strain and add molasses as needed.
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
436Calories
0 gProtein
112 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories436 kcal
Protein0.3 g
Carbohydrates112 g
Fiber0.1 g
Sugars110 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium37 mg
Potassium158 mg
Calcium95 mg
Iron0.9 mg
Magnesium13 mg
Phosphorus8.5 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.1 mcg
Choline2.7 mg
Caffeine0 mg
Water5.2 g
Estimated from matched ingredients across 20 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. 4. — Take 2 j)arts soft water, and 1 part New Orleans molasses or sorghum; put it in a' jar or cask, and set it in the sun with a thin cloth and board covering it; the board should be removed during the day, but the cloth left on to keep out insects. This must be prepared long enough to get sour (say 4 weeks) before 534 SOUK PICKLES putting in cucumbers. Set it in a cool place as soon as you begin to put in cucumbers; pick and put some in each day, and every time you put in cucumbers add a little molasses to keep up the strength of the vinegar. Lastly add 5 or 6 lbs. of brown sugar, a few horse- radish roots and a small piece of alum
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