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Ripe Cucumber Pickles, Sweet
From Superior cook book, 1905
Serves 7
Recipe by Mrs. John Power.
Presented as published in 1905. 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
767Calories
0 gProtein
192 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories767 kcal
Protein0.3 g
Carbohydrates192 g
Fiber0.6 g
Sugars189 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium59 mg
Potassium272 mg
Calcium182 mg
Iron1.6 mg
Magnesium21 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.2 mcg
Vitamin E0.1 mg
Vitamin K1.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.2 mcg
Choline4.8 mg
Caffeine0 mg
Water132 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 115. The excerpt below is the record exactly as published.
Ripe Cucumber Pickles, Sweet. Peal and cut the cucumbers in pieces and put a layer in stone jar, then a layer of salt and so on. The next morning wash them off and cook them in i vinegar, ^ water till they are transparent, then drain them. Then make a syrup of 1 quart vinegar, 3 pounds brown sugar, some whole cloves, cinnamon and allspice
Cook this with the app: pantry check, scaling, and the assistant.