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Ripe Cucumber Pickle
From The New century cook book, 1899
Serves 3
Ready for use after two or three days.
Presented as published in 1899. 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
639Calories
0 gProtein
151 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories639 kcal
Protein0 g
Carbohydrates151 g
Fiber0 g
Sugars151 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.9 mg
Potassium9.4 mg
Calcium21 mg
Iron0.2 mg
Magnesium3.6 mg
Phosphorus13 mg
Zinc0 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 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
Water302 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The New century cook book (1899), page 41. The excerpt below is the record exactly as published.
Ripe Cucumber Pickle. Pare, quarter; take out seeds; put in salt brine over night; then take out and wipe dry in the morning; then one quart vin- egar, one pound sugar, some whole cloves
Cook this with the app: pantry check, scaling, and the assistant.