Pickle Cucumbers and Onions
From The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts
Presented as published in 1900. 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
710Calories
23 gProtein
129 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories710 kcal
Protein23 g
Carbohydrates129 g
Fiber14 g
Sugars19 g
Total Fat5.5 g
Saturated Fat0.5 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium69 mg
Potassium5079 mg
Calcium634 mg
Iron3.5 mg
Magnesium335 mg
Phosphorus746 mg
Zinc6 mg
Copper2 mg
Manganese6.1 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A6.8 mcg
Vitamin E0.4 mg
Vitamin K619 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.8 mg
Folate90 mcg
Choline30 mg
Caffeine0 mg
Water3159 g
As published
This recipe was extracted from The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts (1900), page 11. The excerpt below is the record exactly as published.
Pickle Cucumbers and Onions sliced. To every dozen of cucumbers, put three large onions ; cut both in thick slices, and sprinkle salt over them ; next day drain them for six hours ; then put them into a stone jar> pour boiling vinegar over them, and keep them in a warm place: repeat the boiling vinegar, and stop them instantly, until of a good colour: the last time put pepper and ginger
Cook this with the app: pantry check, scaling, and the assistant.