Pickled Cucumbers
From The "Queen" cookery books: Pickles and Preserves, 1902
Use 1 oz. of mace, 5-6 cloves, 4 oz. sliced ginger, 4 oz. black pepper, and half a handful of salt for the pickle.
Presented as published in 1902. 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
71Calories
3 gProtein
13 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories71 kcal
Protein2.8 g
Carbohydrates13 g
Fiber0 g
Sugars0 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7006 mg
Potassium766 mg
Calcium78 mg
Iron0.1 mg
Magnesium46 mg
Phosphorus104 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K108 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
Water431 g
As published
This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 48. The excerpt below is the record exactly as published.
Choose the smallest and most perfect cucumbers, as free from spots as pos- sible, lay them in strong salt and water
Cook this with the app: pantry check, scaling, and the assistant.