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Cucumber Vinegar

Name: Cucumber Vinegar
Yield: 10 servings
Ingredients: 10 large cucumbers; 12 small cucumbers; 2 onions sliced; 1 tablespoon of salt; 2 tablespoons of pepper; | teaspoon cayenne; 1 quart vinegar

From The household cook book, 1902

Serves 10

Excellent for gravies, hashes, salads, and cold meats.

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

91Calories

3 gProtein

14 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories91 kcal

Protein2.9 g

Carbohydrates14 g

Fiber0.4 g

Sugars0.1 g

Total Fat0.9 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol0 mg

Sodium709 mg

Potassium773 mg

Calcium84 mg

Iron0.2 mg

Magnesium48 mg

Phosphorus109 mg

Zinc0.9 mg

Copper0.3 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C0.2 mg

Vitamin A5.1 mcg

Vitamin E0.1 mg

Vitamin K108 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0.5 mcg

Choline0.3 mg

Caffeine0 mg

Water513 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 79. The excerpt below is the record exactly as published.

Cucumber Vinegar — Pare, slice, and put into a stone jar, 10 large or 12 small cucumbers; add 2 onions sliced, 1 tablespoon of salt, 2 ta- blespoons of pepper, | teaspoon cayenne and 1 quart vinegar

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