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Olive Oil Pickles
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 20
Presented as published in 1914. 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
99Calories
3 gProtein
17 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories99 kcal
Protein3.2 g
Carbohydrates17 g
Fiber2.8 g
Sugars5.4 g
Total Fat3.3 g
Saturated Fat1.2 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol0 mg
Sodium18 mg
Potassium440 mg
Calcium138 mg
Iron2.4 mg
Magnesium59 mg
Phosphorus101 mg
Zinc0.9 mg
Copper0.2 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C1.9 mg
Vitamin A1.2 mcg
Vitamin E0.5 mg
Vitamin K47 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate9.1 mcg
Choline7.2 mg
Caffeine0 mg
Water173 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 9. The excerpt below is the record exactly as published.
OLIVE OIL PICKLES. Cover 4 quarts of sliced cucumbers with boiling water, when cold cover with weak brine, % C. salt to 1 gal. water. Let stand over night. In the morning drain, add y2 t. cloves, y2 t. allspice, y2 t. celery seed, 2 t. cinnamon, y2 C. olive oil, y2 C. sugar, y2 C. mustard seed. Cold vinegar to cover
Cook this with the app: pantry check, scaling, and the assistant.