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Danish Pickle
From Superior cook book, 1905
Serves 1
Ready to use in 1 week. Marion Fellow.
Presented as published in 1905. 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
379Calories
7 gProtein
74 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories379 kcal
Protein7.2 g
Carbohydrates74 g
Fiber15 g
Sugars9.9 g
Total Fat12 g
Saturated Fat5.9 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium299 mg
Potassium1046 mg
Calcium668 mg
Iron18 mg
Magnesium149 mg
Phosphorus175 mg
Zinc2.6 mg
Copper0.6 mg
Manganese14 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A13 mcg
Vitamin E1.7 mg
Vitamin K74 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.2 mg
Folate35 mcg
Choline23 mg
Caffeine0 mg
Water363 g
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 116. The excerpt below is the record exactly as published.
Danish Pickle. Peel ]-i])e euciimhers, take seeds ont. cut into stri])s, and then salt and let stand ill jar 24: hours. Drain and wi[)e dry. Add mixed spiecs and bay leaves to cold vinegar, enough to cover pickle, and let remain in it 3 days. x\t end of this time l)oil same amount of vinegar and more spices. Drain pickle, add some small pickling onions
Cook this with the app: pantry check, scaling, and the assistant.