Oil Pickles

Name: Oil Pickles
Ingredients: 1 pk. small cucumbers (not gherkins); 1 tbsp. white pepper; 1 qt. onions; 2 tbsp. mustard seed; 1 tbsp. celery seed; 4 qts. white wine vinegar; 1 piece alum size of a small bean; 1 c. olive oil; 0.5 c. boiling water

From Lillian Massey school recipes, 1913

Presented as published in 1913. 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

92Calories

3 gProtein

20 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories92 kcal

Protein2.9 g

Carbohydrates20 g

Fiber2.6 g

Sugars6.4 g

Total Fat0.5 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium9 mg

Potassium559 mg

Calcium67 mg

Iron0.3 mg

Magnesium35 mg

Phosphorus90 mg

Zinc0.7 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K49 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate29 mcg

Choline9.2 mg

Caffeine0 mg

Water325 g

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 9. The excerpt below is the record exactly as published.

OIL PICKLES. 1 pk. small cucumbers (not gherkins). 1 tbsp. white pepper. 1 qt. onions. 2 tbsp. mustard seed. Lensalt: i tbsp. celery seed. o qts. white wine vinegar. 1 piece alum size of a small bean. 1c. olive oil. + c. boiling water

Cook this with the app: pantry check, scaling, and the assistant.