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Spiced Pickles
From The art of German cooking and baking, 1922
Serves 8
Presented as published in 1922. 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
5Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (20 nutrients)
Calories4.6 kcal
Protein0.2 g
Carbohydrates0.7 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Sodium0.6 mg
Potassium44 mg
Calcium4.3 mg
Iron0 mg
Magnesium2.7 mg
Phosphorus6.1 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin K6 mcg
Water27 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 173. The excerpt below is the record exactly as published.
SPICED PICKLES. Large, full-grown cucumbers Pearl onions Water Some cloves Mustard seeds Wine vinegar Sugar Pepper-corns Salt
Cook this with the app: pantry check, scaling, and the assistant.