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Oil Cucumber Pickles
From The Monmouth Baptist ladies' cook book, 1907
Serves 10
Presented as published in 1907. 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
14Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories14 kcal
Protein0.4 g
Carbohydrates3.2 g
Fiber0.5 g
Sugars1.2 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium11201 mg
Potassium76 mg
Calcium17 mg
Iron0.2 mg
Magnesium5 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K4.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate5.4 mcg
Choline1.7 mg
Caffeine0 mg
Water44 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 119. The excerpt below is the record exactly as published.
OIL CUCUMBER PICKLES. Mrs. Josephine Barker, Rochelle, 111. Mrs. Eunice Marks. Take small sized cucumbers five or six inches long, wash and slice without peeling, " allow two cups of finely chopped onion to a gallon osf sliced cucumbers, mix with one cup of salt
Cook this with the app: pantry check, scaling, and the assistant.