Curry Pickles

Name: Curry Pickles
Ingredients: six hundred very small cucumbers; one gallon of vinegar; eight tablespoons of salt; three of black pepper; two tablespoons of curry powder; four tablespoons of corn starch; eight tablespoons of mustard

From Cooks in clover, 1889

Mrs. S. Bremner

Presented as published in 1889. 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

20061Calories

759 gProtein

3598 gCarbs

220 gFat

Full nutrition (34 nutrients)

Calories20061 kcal

Protein759 g

Carbohydrates3598 g

Fiber18 g

Sugars3.8 g

Total Fat220 g

Saturated Fat0.8 g

Monounsaturated Fat4.6 g

Polyunsaturated Fat1.8 g

Omega-30.6 g

Cholesterol0 mg

Sodium59341 mg

Potassium204702 mg

Calcium20062 mg

Iron8.2 mg

Magnesium12289 mg

Phosphorus28215 mg

Zinc247 mg

Copper76 mg

Manganese108 mg

Vitamin D0 mcg

Vitamin C0.6 mg

Vitamin A11 mcg

Vitamin E3.7 mg

Vitamin K28848 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.4 mg

Folate19 mcg

Choline10 mg

Caffeine0 mg

Water118820 g

As published

This recipe was extracted from Cooks in clover (1889), page 17. The excerpt below is the record exactly as published.

Curry Pickles. — Wash and dry six hundred very 28 COOKS IN CLOVER. small cucumbers, and put them in jars. Boil together one gallon of vinegar, eight tablespoons of salt and three of black pepper. Mix with cold vinegar two tablespoons of curry powder, four tablespoons of corn starch, and eight tablespoons of mustard

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