Hasty Cucumber Pickles
From Carolina cookery from Quaker kitchens, 1924
Recipe by Mrs. E. T. Harmon.
Presented as published in 1924. 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
1218Calories
15 gProtein
287 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories1218 kcal
Protein15 g
Carbohydrates287 g
Fiber0 g
Sugars213 g
Total Fat4.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium56094 mg
Potassium4384 mg
Calcium608 mg
Iron2 mg
Magnesium264 mg
Phosphorus566 mg
Zinc5.1 mg
Copper1.7 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K576 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.2 mcg
Choline5.1 mg
Caffeine0 mg
Water2305 g
As published
This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 38. The excerpt below is the record exactly as published.
HASTY CUCUMBER PICKLES Quarter 1 doz. cucumbers, sprinkle over them 1-2 cup salt, then cover with boiling water and let stand over night. In the morning pour off salt. water, cover again with boil- ing water, drain and cover with vinegar, 1 cup brown sugar
Cook this with the app: pantry check, scaling, and the assistant.