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Different Pickles
From Delta Gamma cook book, 1922
Serves 2
Presented as published in 1922. 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
506Calories
1 gProtein
108 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories506 kcal
Protein0.9 g
Carbohydrates108 g
Fiber1.3 g
Sugars104 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium28031 mg
Potassium180 mg
Calcium74 mg
Iron0.6 mg
Magnesium15 mg
Phosphorus45 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C5.6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate14 mcg
Choline4.6 mg
Caffeine0 mg
Water539 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 106. The excerpt below is the record exactly as published.
Different Pickles Take large green cucumbers about the size for slicing, cut them lengthwise and soak in ice water for two hours. Then pack in glass jars with sliced onions and pieces of celery. Heat one quart of vinegar, one-half cup salt and one cup sugar
Cook this with the app: pantry check, scaling, and the assistant.