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Cucumber Sweetmeats
From The new Kentucky home cook book, 1884
Serves 3
Excellent.
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
608Calories
1 gProtein
156 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories608 kcal
Protein1 g
Carbohydrates156 g
Fiber0.1 g
Sugars151 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8.9 mg
Potassium273 mg
Calcium31 mg
Iron0.1 mg
Magnesium18 mg
Phosphorus36 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K36 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.3 mcg
Choline0.8 mg
Caffeine0 mg
Water305 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 103. The excerpt below is the record exactly as published.
CUCUMBER SWEETMEATS. Take small, fresh cucumbers, and lay them in strong brine for four or five days. Wash them, and soak in clear water for a day, changing the water several times. Green them as for pickles, omitting the vinegar, being careful not to let them boil. When a nice green, drop them into ice-water; when perfectly cold, make a slit in one side, and carefully take out the seed, filling them with chopped raisins and cit- ron. Sew them up closely with a thread. Weigh them, and to every pound allow one pound of sugar. Dissolve the sugar with one pint of cold water ; boil it quickly, skim closely, and drop in the cucumbers; boil slowly for half an hour, and lay them on a dish in the sun; boil the sirujD until quite thick, adding a few slices of ginger
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