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Cucumber Sweet Pickle
From The new Kentucky home cook book, 1884
Serves 13
Presented as published in 1884. 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
567Calories
1 gProtein
143 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories567 kcal
Protein0.9 g
Carbohydrates143 g
Fiber0 g
Sugars139 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9.7 mg
Potassium268 mg
Calcium31 mg
Iron0.1 mg
Magnesium18 mg
Phosphorus35 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K33 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water314 g
Estimated from matched ingredients across 13 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 59. The excerpt below is the record exactly as published.
CUCUMBER SWEET PICKLE. Slice the cucumbers about one inch thick; dissolve one table-spoonful of alum in half a gallon of water ; put into it four pounds of fruit, and boil one hour; then drain. Make a sirup of one pint of cider vinegar, four pounds of sugar
Cook this with the app: pantry check, scaling, and the assistant.