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Olive Oil Pickles

Name: Olive Oil Pickles
Yield: 15 servings
Ingredients: Cucumbers, 25.; Brown mustard seed, y2 cup.; Salt, 1/2 cup.; Olive oil, 2-3 cup.; White mustard seed, y2 cup.; Vinegar, 1 quart.

From Mary Jane's cook book, 1916

Serves 15

M. Y. J., Pittsford Mills, Vt.

Presented as published in 1916. 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

94Calories

4 gProtein

11 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories94 kcal

Protein3.6 g

Carbohydrates11 g

Fiber0.7 g

Sugars0.4 g

Total Fat2.7 g

Saturated Fat1.6 g

Monounsaturated Fat8 g

Polyunsaturated Fat1.5 g

Omega-30.1 g

Cholesterol0 mg

Sodium3740 mg

Potassium612 mg

Calcium76 mg

Iron0.6 mg

Magnesium56 mg

Phosphorus128 mg

Zinc1.1 mg

Copper0.3 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C0.4 mg

Vitamin A0.1 mcg

Vitamin E0.3 mg

Vitamin K80 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate9.5 mcg

Choline7.2 mg

Caffeine0 mg

Water380 g

Estimated from matched ingredients across 15 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 91. The excerpt below is the record exactly as published.

OLIVE OIL PICKLES. Cucumbers, 25. Brown mustard seed, y2 cup. Salt, 1/2 cup. Olive oil, 2-3 cup. White mustard seed, y2 cup. Vinegar, 1 quart.

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