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Ripe Cucumber Pickle

Name: Ripe Cucumber Pickle
Yield: 5 servings
Ingredients: Six pounds seed cucumbers; one pound brown sugar; one tablespoonful each cloves; one tablespoonful each allspice; one tablespoonful each pepper; one tablespoonful each cinnamon; two tablespoonfuls salt; cover with vinegar

From Dora's cook book, 1888

Serves 5

Presented as published in 1888. 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

447Calories

4 gProtein

109 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories447 kcal

Protein3.9 g

Carbohydrates109 g

Fiber2 g

Sugars88 g

Total Fat1.3 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium2839 mg

Potassium1100 mg

Calcium206 mg

Iron1.2 mg

Magnesium72 mg

Phosphorus136 mg

Zinc1.2 mg

Copper0.4 mg

Manganese1.8 mg

Vitamin D0 mcg

Vitamin C0.6 mg

Vitamin A1.1 mcg

Vitamin E0.2 mg

Vitamin K135 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate2.1 mcg

Choline2.9 mg

Caffeine0 mg

Water529 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 28. The excerpt below is the record exactly as published.

RIPE CUCUMBER PICKLE. Six pounds seed cucumbers, take out the seeds, and cut in strips ; one pound brown sugar, one tablespoonful each cloves, allspice, pepper, cinnamon, two tablespoonfuls salt cover with vinegar

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