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Pickled Cucumbers
From Miss Parloa's new cook book and marketing guide, 1880
Serves 30
Presented as published in 1880. 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
725Calories
29 gProtein
140 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories725 kcal
Protein29 g
Carbohydrates140 g
Fiber8.5 g
Sugars1.9 g
Total Fat8.1 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium7685 mg
Potassium7259 mg
Calcium800 mg
Iron3.1 mg
Magnesium459 mg
Phosphorus986 mg
Zinc8.6 mg
Copper2.9 mg
Manganese7.2 mg
Vitamin D0 mcg
Vitamin C1.6 mg
Vitamin A7.9 mcg
Vitamin E0.3 mg
Vitamin K1008 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate13 mcg
Choline6 mg
Caffeine0 mg
Water4021 g
Estimated from matched ingredients across 30 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 170. The excerpt below is the record exactly as published.
Pickled Cucumbers. Six hundred small cucumbers, two quarts of peppers, two quarts of small onions. Make enough brine to cover the pickles, allowing one pint of salt to four quarts of water, and pour it, boiling, over the pickles. Let them stand until the next morning ; then pour off the brine, throw it away, make a new one, and scald again. The third morning scald this 344 MISS PARLOA'S NEW COOK BOOK. same brine and pour it over again. The fourth morning rinse the pickles well in cold water, and cover them with boiling vinegar. Add a little piece of alum
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