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Pickled Chips
From The Portland Woman's Exchange Cook Book, 1913
Serves 10
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
145Calories
2 gProtein
31 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories145 kcal
Protein2.3 g
Carbohydrates31 g
Fiber0 g
Sugars20 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium978 mg
Potassium648 mg
Calcium64 mg
Iron0.2 mg
Magnesium39 mg
Phosphorus87 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K86 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water390 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 81. The excerpt below is the record exactly as published.
Pickled Chips. Put 1 gallon medium-sized cucumbers into stone jar. Rub small handful salt into enough boiling water to cover. Turn over dUcumbers and cover closely; repeat three mornings. Wipe dry "and slice. One cup white sugar and 1 pint cider vinegar to 1 quart sliced cucumbers. Boil the vinegar, sugar, dessertspoon mixed spices; add a few red peppers and black and white mustard seed.
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