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Grated Cucumber Pickle
From Miss Corson's practical American cookery and household management, 1885
Serves 2
Can vary by adding grated green peppers or white onions.
Presented as published in 1885. 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
18Calories
1 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories18 kcal
Protein0.6 g
Carbohydrates3 g
Fiber0 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.8 mg
Potassium170 mg
Calcium17 mg
Iron0 mg
Magnesium10 mg
Phosphorus24 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K24 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water108 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 148. The excerpt below is the record exactly as published.
GRATED CUCUMBER PICKLE. In the season of fresh cucumbers, use them, first peeling them ; in winter, use salted or pickled cucumbers. Grate the cucumbers on a coarse grater, and if the fresh vegetable is used, squeeze out nearly all of the juice ; season the pulp RELISHES {HORS-D'CEUVRES). 263 highly with salt and pepper, and pack it into glass jars; pour strong cold vinegar
Cook this with the app: pantry check, scaling, and the assistant.