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Pickled Cucumbers
From The new home cook book, 1896
Serves 10
Pickles thus prepared are fine and crisp at the expiration of a year.
Presented as published in 1896. 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
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium16810 mg
Potassium7.2 mg
Calcium22 mg
Iron0.1 mg
Magnesium4.2 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 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
Water378 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The new home cook book (1896), page 60. The excerpt below is the record exactly as published.
PICKLED CUCUMBEES. Mrs. Packard. Wash with care your cucumbers, and place in jars. Make a weak brine (a handful of salt to a gallon and a half of water
Cook this with the app: pantry check, scaling, and the assistant.