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Flint Pickles
From The New century cook book, 1899
Serves 20
Let it come to a boil before sealing.
Presented as published in 1899. 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
21Calories
0 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories21 kcal
Protein0.1 g
Carbohydrates5.4 g
Fiber0 g
Sugars5.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5610 mg
Potassium22 mg
Calcium11 mg
Iron0.1 mg
Magnesium3.2 mg
Phosphorus2.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.2 mcg
Choline0.1 mg
Caffeine0 mg
Water200 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The New century cook book (1899), page 42. The excerpt below is the record exactly as published.
Flint Pickles. One peck cucumbers. Make a brine by taking one cup of salt to- one gallon of water. This must be poured over the cucumbers, boiling hot, for nine days in succession. After the ninth scalding rinse in cold water; then add a handful of stick cinnamon and cloves, one dozen small onions, four peppers, tablespoon grated horseradish, half cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.