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Gherkins
From Temperance cook book, 1887
Serves 1
If vinegar is not strong, pour off after two days, scald, and replace.
Presented as published in 1887. 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
262Calories
7 gProtein
41 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories262 kcal
Protein7 g
Carbohydrates41 g
Fiber5.3 g
Sugars32 g
Total Fat9.9 g
Saturated Fat0.7 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol0 mg
Sodium478 mg
Potassium250 mg
Calcium102 mg
Iron3.1 mg
Magnesium108 mg
Phosphorus218 mg
Zinc1.7 mg
Copper0.2 mg
Manganese3.6 mg
Vitamin D0 mcg
Vitamin C2.4 mg
Vitamin A4.8 mcg
Vitamin E1.7 mg
Vitamin K26 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate42 mcg
Choline34 mg
Caffeine0 mg
Water63 g
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 140. The excerpt below is the record exactly as published.
GHERKINS. Select small gherkins, wash well and put them in a jar, strew them with salt, and cover with water; put on a lid to keep them under brine; let them stand in the brine twenty-four hours, rinse in cold water; drain them while you prepare the vinegar. Take wine vinegar enough to cover them, put in porcelain kettle, to scald, add sliced onions to flavor slightly. A small quantity of white sugar, cloves, allspice and mustard seed
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