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Green Sliced Cucumber Pickles

Name: Green Sliced Cucumber Pickles
Yield: 24 servings
Ingredients: 2 dozen 6-inch cucumbers; 1 cup olive oil; 2 quarts boiling water; 1 1/2 cups salt; 6 cups vinegar; 1/4 pound white mustard seed; 1/4 pound black mustard seed

From Boston Cooking-School cook book, 1896

Serves 24

Presented as published in 1896. 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

125Calories

4 gProtein

20 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories125 kcal

Protein3.7 g

Carbohydrates20 g

Fiber1.4 g

Sugars0.4 g

Total Fat2.5 g

Saturated Fat1.6 g

Monounsaturated Fat7.4 g

Polyunsaturated Fat1.5 g

Omega-30.1 g

Cholesterol0 mg

Sodium7183 mg

Potassium399 mg

Calcium104 mg

Iron5.8 mg

Magnesium43 mg

Phosphorus99 mg

Zinc0.8 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C0.3 mg

Vitamin A0.1 mcg

Vitamin E0.2 mg

Vitamin K48 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.5 mg

Folate29 mcg

Choline7.9 mg

Caffeine0 mg

Water313 g

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 315. The excerpt below is the record exactly as published.

GREEN SLICED CUCUMBER PICKLES (Uncooked ) 2 dozen 6-inch cucumbers 1 cup olive oil 2 quarts boiling water \4 pound white mustard seed 1% cups salt 14 pound black mustard seed 6 cups vinegar

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