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Sliced Cucumber Pickle

Name: Sliced Cucumber Pickle
Yield: 8 servings
Ingredients: Gather the cucumbers before the seeds are very large; throw into ice-cold water for one hour

From The household (of the Detroit free press), 1886

Serves 8

Presented as published in 1886. 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

48Calories

2 gProtein

9 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories48 kcal

Protein1.9 g

Carbohydrates8.9 g

Fiber0 g

Sugars0 g

Total Fat0.5 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium4.6 mg

Potassium510 mg

Calcium49 mg

Iron0 mg

Magnesium30 mg

Phosphorus70 mg

Zinc0.6 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K72 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

Water291 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 476. The excerpt below is the record exactly as published.

SLICED CUCUMBER PICKLE. Gather the cucumbers before the seeds are very large ; pare and throw into ice-cold water for one hour

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