Cucumbers with Mustard
From The "Queen" cookery books: Pickles and Preserves, 1902
This pickle does not keep well, so consume soon.
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
81Calories
4 gProtein
14 gCarbs
1 gFat
Full nutrition (29 nutrients)
Calories81 kcal
Protein3.5 g
Carbohydrates14 g
Fiber0.7 g
Sugars0.2 g
Total Fat1.3 g
Saturated Fat0 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30.1 g
Sodium186 mg
Potassium789 mg
Calcium84 mg
Iron0.3 mg
Magnesium53 mg
Phosphorus122 mg
Zinc1 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin C0.1 mg
Vitamin A0.7 mcg
Vitamin E0.1 mg
Vitamin K108 mcg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.1 mcg
Water445 g
As published
This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 49. The excerpt below is the record exactly as published.
Cucumbers with Mustard. — Slice some not too ripe cucumbers, or cut them into inch lengths, and quarter these ; slice also some good large onions very thinly, and arrange these in layers on a dish, with salt sprinkled upon each layer, turn another plate over them, and let them drain for six hours or so ; have ready some good spiced vinegar as for other pickles, mix with this a dessertspoonful of good mustard
Cook this with the app: pantry check, scaling, and the assistant.