Cucumbers in Sweet Pickle
From Luncheon, 1888
Watermelon rind may be treated in like manner.
Presented as published in 1888. 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
32Calories
1 gProtein
6 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories32 kcal
Protein1.3 g
Carbohydrates5.9 g
Total Fat0.4 g
Sodium3 mg
Potassium340 mg
Calcium33 mg
Iron0 mg
Magnesium20 mg
Phosphorus46 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin K48 mcg
Water192 g
As published
This recipe was extracted from Luncheon (1888) by Thomas J. Murrey, page 5. The excerpt below is the record exactly as published.
Cucumbers in Sweet Pickle. — Select large, full-grown cucumbers ; quarter them length- wise, remove the seeds, then cut each piece in two crosswise. Cover the pieces with wine vinegar, and let them stand two days. Then dram, and boil them a moment in a sweet pickle ; • 22 FIG TOMATOES. take them out of the pickle
Cook this with the app: pantry check, scaling, and the assistant.