Pickled Cucumbers
From Principles of cooking, 1914
Presented as published in 1914. 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
90Calories
2 gProtein
19 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories90 kcal
Protein1.9 g
Carbohydrates19 g
Fiber0.7 g
Sugars13 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30.1 g
Cholesterol0 mg
Sodium7182 mg
Potassium366 mg
Calcium47 mg
Iron0.3 mg
Magnesium28 mg
Phosphorus64 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.7 mcg
Vitamin E0.1 mg
Vitamin K48 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.1 mcg
Choline0 mg
Caffeine0 mg
Water205 g
As published
This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 27. The excerpt below is the record exactly as published.
Pickled Cucumbers. -— Select medium-sized cucumbers and soak over night in a brine which will float an egg. Wash and drain pickles and place in cans, add one table- spoon each of sugar, salt, and mustard to a quart of pickles
Cook this with the app: pantry check, scaling, and the assistant.