Pickle Cucumbers Plain Without Spices
From La cuisine creole, 1885
Cucumbers can be seasoned later.
Presented as published in 1885. 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
3180Calories
125 gProtein
590 gCarbs
36 gFat
Full nutrition (15 nutrients)
Calories3180 kcal
Protein125 g
Carbohydrates590 g
Total Fat36 g
Sodium304 mg
Potassium34000 mg
Calcium3260 mg
Iron0 mg
Magnesium2020 mg
Phosphorus4640 mg
Zinc41 mg
Copper13 mg
Manganese17 mg
Vitamin K4800 mcg
Water19180 g
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 44. The excerpt below is the record exactly as published.
PICKLB CUCUMBERS PLAIN WITHOUT SPICES. Take one hundred small cucumbers, or more, if yom wish, sait them freely, and let them remain eight or ten hours; then drain them, put them into boiling vinegar enough to cover them, and place vine leaves among and over them
Cook this with the app: pantry check, scaling, and the assistant.