Hawk Pickles
From The Williamston cook book, 1950
Recipe contributed by Mrs. J. W. Waits.
Presented as published in 1950. 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
4692Calories
22 gProtein
1128 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories4692 kcal
Protein22 g
Carbohydrates1128 g
Fiber37 g
Sugars1058 g
Total Fat15 g
Saturated Fat1.1 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat3.3 g
Omega-30 g
Cholesterol0 mg
Sodium60503 mg
Potassium2513 mg
Calcium604 mg
Iron19 mg
Magnesium263 mg
Phosphorus639 mg
Zinc4 mg
Copper0.9 mg
Manganese5.8 mg
Vitamin D0 mcg
Vitamin C50 mg
Vitamin A0.7 mcg
Vitamin E1.9 mg
Vitamin K8.1 mcg
Vitamin B61.4 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4 mg
Folate272 mcg
Choline114 mg
Caffeine0 mg
Water2568 g
As published
This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 37. The excerpt below is the record exactly as published.
HAWK PICKLES 1 gal. sliced fresh cucumbers, 2 qts. sliced onions, % cup salt. Soak for 2 hours in crushed ice. Drain. 1 qt. vinegar, 5 cups sugar, 2 tbsp. mustard seed, 1 tbsp. celery seed, 1 tbsp. tumeric, % tsp. ground ginger
Cook this with the app: pantry check, scaling, and the assistant.