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Pickled Cucumbers
From Mrs. Lincoln's Boston cook book, 1884
Serves 20
Use fresh cucumbers for best results.
Presented as published in 1884. 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
274Calories
10 gProtein
48 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories274 kcal
Protein9.7 g
Carbohydrates48 g
Fiber0.8 g
Sugars0.7 g
Total Fat3.2 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium11226 mg
Potassium2595 mg
Calcium289 mg
Iron1 mg
Magnesium160 mg
Phosphorus359 mg
Zinc3.2 mg
Copper1 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C1.6 mg
Vitamin A0.6 mcg
Vitamin E0.1 mg
Vitamin K361 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.5 mcg
Choline1.4 mg
Caffeine0 mg
Water1536 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 237. The excerpt below is the record exactly as published.
Pickled Cucumbers. {Miss Harriott Ward.) To one hundred and fifty small-sized cucumbers take one pint of salt, dissolved in boiling water to cover them. Let them remain in a covered vessel for fort3'-eight hours. Then drain, and wipe each one carefully. Put them in a pickle-pot or firkin with one large onion, peeled and Piccalilli, or Chow Chow. 1 peck green tomatoes. 1 cup salt. 6 smah onions. 1 large head celery. 2 cups brown sugar. 1 teaspoonful white pepper. 1 tablespoonf ul ground cinnamon. 1 tablespoonful ground allspice. 1 tablespoonful mustard. 2 quarts good, sharp vinegar. The Boston Cook Book, 405 stuck full of cloves, one green pepper, some scraped horse- radish^ and a small bit of alum. Boil vinegar enough to cover them. Fill a muslin bag with one cup of mixed spices
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