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Ripe Cucumber Pickles
From The new practical housekeeping, 1890
Serves 3
Sprinkling onion slices with salt and sugar improves the pickles.
Presented as published in 1890. 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
660Calories
0 gProtein
156 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories660 kcal
Protein0.4 g
Carbohydrates156 g
Fiber0 g
Sugars152 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium18 mg
Potassium349 mg
Calcium35 mg
Iron0.7 mg
Magnesium23 mg
Phosphorus41 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K16 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
Water363 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 441. The excerpt below is the record exactly as published.
Ripe Cucumber Pickles. — Cut large, ripe, solid cucumbers in rings, pare, divide into smaller pieces and remove seeds, cook pieces verv slightly in weak vinegar, with salt enough to season well ; drain, and put in stone lar in layers with a few slices of onions, some cay- enne pepper, whole allspice, whole cloves, bits of cinnamon bark, and celery seed (according to taste) between each layer of cucum ber. Then cover with syrup made of one pound sugar
Cook this with the app: pantry check, scaling, and the assistant.