Pickled Cucumbers
From Ransom's family receipt book, 1886, 1886
Presented as published in 1886. 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
21764Calories
856 gProtein
4213 gCarbs
244 gFat
Full nutrition (34 nutrients)
Calories21764 kcal
Protein856 g
Carbohydrates4213 g
Fiber254 g
Sugars58 g
Total Fat244 g
Saturated Fat13 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat9.5 g
Omega-31.3 g
Cholesterol0 mg
Sodium230556 mg
Potassium217773 mg
Calcium24012 mg
Iron93 mg
Magnesium13782 mg
Phosphorus29577 mg
Zinc257 mg
Copper88 mg
Manganese217 mg
Vitamin D0 mcg
Vitamin C47 mg
Vitamin A238 mcg
Vitamin E9.4 mg
Vitamin K30254 mcg
Vitamin B63.8 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)2 mg
Niacin (B3)13 mg
Folate384 mcg
Choline179 mg
Caffeine0 mg
Water120631 g
As published
This recipe was extracted from Ransom's family receipt book, 1886 (1886) by D. Ransom, Son & Co, page 16. 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
Cook this with the app: pantry check, scaling, and the assistant.