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Spiced Cucumber Pickles
From The household cook book, 1902
Serves 10
Presented as published in 1902. 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
165Calories
1 gProtein
36 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories165 kcal
Protein0.9 g
Carbohydrates36 g
Fiber2.1 g
Sugars34 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium1312 mg
Potassium232 mg
Calcium130 mg
Iron0.7 mg
Magnesium16 mg
Phosphorus32 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C3.4 mg
Vitamin A6.6 mcg
Vitamin E0.2 mg
Vitamin K28 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate13 mcg
Choline0.9 mg
Caffeine0 mg
Water244 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 397. The excerpt below is the record exactly as published.
SPICED CUCUMBER PICKLES— Soak ' 2 quarts of salted pickles in cold water until quite fresh — it may take 2 days; be sure and change the water 2 or 3 times a day; when fresh, wipe dry and pack closely in jars. Take 1 quart vinegar, 1|- cups brown sugar, 1 tablespoon cinnamon, and 1 teaspoon cloves
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