Danish Pickle

Name: Danish Pickle
Ingredients: Twelve medium cucumbers; six small onions; one pint of vinegar; one cup of sugar; one teaspoon of celery seed; one teaspoon of mustard; one teaspoon of ginger; one teaspoon of salt; one-half teaspoon of pepper; one-half teaspoon of turmeric

From Trinity cook book, 1925

— MRS. T. B. KEMPER

Presented as published in 1925. 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

1626Calories

26 gProtein

359 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories1626 kcal

Protein26 g

Carbohydrates359 g

Fiber17 g

Sugars239 g

Total Fat6.8 g

Saturated Fat0.5 g

Monounsaturated Fat0.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol0 mg

Sodium2482 mg

Potassium5517 mg

Calcium688 mg

Iron4.5 mg

Magnesium359 mg

Phosphorus865 mg

Zinc6.8 mg

Copper2 mg

Manganese4.2 mg

Vitamin D0 mcg

Vitamin C67 mg

Vitamin A0.6 mcg

Vitamin E0.3 mg

Vitamin K582 mcg

Vitamin B61.1 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.2 mg

Folate173 mcg

Choline57 mg

Caffeine0 mg

Water3564 g

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 31. The excerpt below is the record exactly as published.

DANISH PICKLE Twelve medium cucumbers, six small onions, one pint of vinegar, one cup of sugar, one teaspoon of celery seed, one teaspoon of mustard, one tea- spoon of ginger, one teaspoon of salt, one-half teaspoon of pepper, one-half teaspoon of turmeric

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