Ripe Cucumber Pickles

Name: Ripe Cucumber Pickles
Ingredients: 1 doz. ripe cucumbers; a lb. of brown sugar; to a quart of good vinegar; 1 red pepper; cinnamon and nutmeg to taste

From Magnet cream separator cook book, 1910

Presented as published in 1910. 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

2105Calories

16 gProtein

516 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories2105 kcal

Protein16 g

Carbohydrates516 g

Fiber0 g

Sugars440 g

Total Fat4.3 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium163 mg

Potassium4683 mg

Calcium768 mg

Iron3.2 mg

Magnesium283 mg

Phosphorus575 mg

Zinc5 mg

Copper1.7 mg

Manganese2.3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K576 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.5 mg

Folate4.5 mcg

Choline10 mg

Caffeine0 mg

Water2308 g

As published

This recipe was extracted from Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 16. The excerpt below is the record exactly as published.

RIPE CUCUMBER PICKLES. Pare and remove the seeds from 1 doz. ripe cucumbers, then cut into strips, soak them in vinegar 24 hours, then drain off the vinegar. Prepare a syrup of a lb. of brown sugar to a quart of good vinegar, 1 red pepper, cinnamon and nutmeg to taste

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