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Ripe Cucumber Pickle
From Boston Cooking-School cook book, 1896
Serves 4
Presented as published in 1896. 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
914Calories
0 gProtein
231 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories914 kcal
Protein0.4 g
Carbohydrates231 g
Fiber3.3 g
Sugars227 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium14 mg
Potassium58 mg
Calcium71 mg
Iron0.9 mg
Magnesium13 mg
Phosphorus11 mg
Zinc0.2 mg
Copper0 mg
Manganese2.8 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0.9 mcg
Vitamin E0.4 mg
Vitamin K5.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.1 mcg
Choline1.7 mg
Caffeine0 mg
Water114 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 315. The excerpt below is the record exactly as published.
RIPE CUCUMBER PICKLE Cut cucumbers in halves lengthwise. Cover with alum water, allowing 2 teaspoons powdered alum to each quart of water. Heat gradually to boiling point, then let stand in warm place 2 hours. Remove from alum water and chill in ice water. Make a sirup by boiling 5 minutes 2 pounds sugar, 1 pint vinegar
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