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Ripe Cucumber Pickles
From Temperance cook book, 1887
Serves 12
Presented as published in 1887. 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
578Calories
0 gProtein
133 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories578 kcal
Protein0.2 g
Carbohydrates133 g
Fiber0.6 g
Sugars132 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium9.4 mg
Potassium20 mg
Calcium30 mg
Iron0.5 mg
Magnesium7.2 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A0.9 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.6 mcg
Choline0 mg
Caffeine0 mg
Water302 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 140. The excerpt below is the record exactly as published.
RIPE CUCUMBER PICKLES. Take bright yellow cucumbers, firm but not soft; pare and cut them in strips, and, after removing the seeds, put them in a weak brine for twelve hours; pour off the brine, and scald them in alum water until clear; wash in cold water and drain. To one gallon of vinegar, take three and one-half pounds of sugar, one stick of cinnamon, nutmeg, and mac
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