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Pickled Onions and Cucumbers
From The bride's cook book, 1915
Serves 8
Presented as published in 1915. 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
54Calories
2 gProtein
11 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories54 kcal
Protein1.6 g
Carbohydrates11 g
Fiber0.1 g
Sugars3.2 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9.8 mg
Potassium434 mg
Calcium42 mg
Iron0 mg
Magnesium26 mg
Phosphorus59 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C4.5 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K60 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.8 mcg
Choline0.1 mg
Caffeine0 mg
Water248 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 82. The excerpt below is the record exactly as published.
CKLED ONIONS AND CUCUM- BERS 10 Green Cucumbers, large !^ Dozen Small Onions Red Pepper, Vinegar, Sugar
Cook this with the app: pantry check, scaling, and the assistant.