Cucumber Pickles with Salad Oil

Name: Cucumber Pickles with Salad Oil
Ingredients: One hundred cucumbers; 5 inches long, slice with small onions; 1 cup salad oil; 2 cups each white and black mustard seed; 4 tablespoons celery seed; 4 quarts cold cider vinegar

From Purity flour cookbook, 1917

Makes about 4 quarts.

Presented as published in 1917. 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

6328Calories

139 gProtein

708 gCarbs

262 gFat

Full nutrition (34 nutrients)

Calories6328 kcal

Protein139 g

Carbohydrates708 g

Fiber16 g

Sugars47 g

Total Fat262 g

Saturated Fat17 g

Monounsaturated Fat169 g

Polyunsaturated Fat29 g

Omega-30.2 g

Cholesterol0 mg

Sodium574 mg

Potassium38317 mg

Calcium4245 mg

Iron23 mg

Magnesium2421 mg

Phosphorus5332 mg

Zinc46 mg

Copper14 mg

Manganese30 mg

Vitamin D0 mcg

Vitamin C61 mg

Vitamin A0.9 mcg

Vitamin E75 mg

Vitamin K4818 mcg

Vitamin B61.2 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.8 mg

Folate146 mcg

Choline54 mg

Caffeine0 mg

Water23436 g

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 87. The excerpt below is the record exactly as published.

CUCUMBER PICKLES WITH SALAD OIL One hundred cucumbers, ;5 mche. long, slice with .l<,ns cm; ^io .mall onions. Spnnkle each w.lh salt. Let stand 3 hours. Drain well and add the following dressing: 1 cup .salad oil. 2 cups each white and black mustard seed. Stir well and cover tiglitly. Makes about 4 tablespoons celery seed. 4 quarts cold cider vinegar

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