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Oil Pickles
From Boston Cooking-School cook book, 1896
Serves 25
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
178Calories
7 gProtein
28 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories178 kcal
Protein6.7 g
Carbohydrates28 g
Fiber1.4 g
Sugars1.4 g
Total Fat3.4 g
Saturated Fat0.1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium105 mg
Potassium1453 mg
Calcium174 mg
Iron1.1 mg
Magnesium106 mg
Phosphorus240 mg
Zinc2 mg
Copper0.6 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C1.5 mg
Vitamin A0.2 mcg
Vitamin E0.2 mg
Vitamin K193 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate12 mcg
Choline7.5 mg
Caffeine0 mg
Water873 g
Estimated from matched ingredients across 25 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.
\4 pound white mustard seed 1% cups salt 14 pound black mustard seed 6 cups vinegar Wipe and slice cucumbers thinly without paring. Cover with a brine made of water and salt and let stand overnight. Drain thoroughly and put ina crock. Mix remaining ingredients and pour over cucumbers. Stir frequently. OIL PICKLES 100 small cucumbers 2 quarts vinegar 1 quart small onions 14 pound ground mustard 1 pint olive or other salad oil 4 pound white mustard seed 1 ounce celery seed 1 tablespoon black pepper
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