Preserved Gherkins
From Colonial recipes, from old Virginia and Maryland manors, 1907
Serve with cream for dessert.
Presented as published in 1907. 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
1825Calories
3 gProtein
471 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories1825 kcal
Protein2.6 g
Carbohydrates471 g
Fiber8.2 g
Sugars460 g
Total Fat2.7 g
Saturated Fat0.3 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium5495 mg
Potassium251 mg
Calcium31 mg
Iron2.6 mg
Magnesium28 mg
Phosphorus80 mg
Zinc0.2 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C58 mg
Vitamin A46 mcg
Vitamin E0.6 mg
Vitamin K213 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate16 mcg
Choline21 mg
Caffeine0 mg
Water516 g
As published
This recipe was extracted from Colonial recipes, from old Virginia and Maryland manors (1907) by Maude A. Bomberger, page 9. The excerpt below is the record exactly as published.
1 pound of sugar to 1 pound of gherkins, add- ing lemons cut up. and mace
Cook this with the app: pantry check, scaling, and the assistant.