Pickled Ridge Cucumbers

Name: Pickled Ridge Cucumbers
Ingredients: Peel six cucumbers; Skin and slice three onions; Add 1 pint vinegar; 1 tablespoon mustatd seed; 4 teaspoonful powdered alum

From Reasonable recipes, 1940

Presented as published in 1940. 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

512Calories

15 gProtein

81 gCarbs

7 gFat

Full nutrition (33 nutrients)

Calories512 kcal

Protein15 g

Carbohydrates81 g

Fiber9 g

Sugars20 g

Total Fat6.5 g

Saturated Fat0.4 g

Monounsaturated Fat2.5 g

Polyunsaturated Fat1.2 g

Cholesterol0 mg

Sodium47 mg

Potassium2787 mg

Calcium357 mg

Iron2.1 mg

Magnesium211 mg

Phosphorus519 mg

Zinc3.9 mg

Copper1 mg

Manganese2.1 mg

Vitamin D0 mcg

Vitamin C34 mg

Vitamin A0.2 mcg

Vitamin E0.6 mg

Vitamin K290 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1 mg

Folate103 mcg

Choline41 mg

Caffeine0 mg

Water2005 g

As published

This recipe was extracted from Reasonable recipes (1940) by Sifta Sam, Mann & Co. Ltd Palmer, page 4. The excerpt below is the record exactly as published.

PICKLED RIDGE CUCUMBERS Peel six cucumbers and cut them in thin slices. Skin and slice three onions thinly. Sprinkle both with Al Cooking Salt and leave overnight. Rinse well in cold water. Mix together. Add 1 pint vinegar ; 1 tablespoon mustatd seed and 4 tea- spoonful powdered alu

Cook this with the app: pantry check, scaling, and the assistant.