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Stuffed Sweet Pickle
From Kentucky receipt book, 1903
Serves 3
Presented as published in 1903. 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
651Calories
1 gProtein
149 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories651 kcal
Protein1 g
Carbohydrates149 g
Fiber6.9 g
Sugars135 g
Total Fat3.6 g
Saturated Fat0.9 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium26 mg
Potassium320 mg
Calcium142 mg
Iron2.8 mg
Magnesium37 mg
Phosphorus42 mg
Zinc0.5 mg
Copper0.3 mg
Manganese2.6 mg
Vitamin D0 mcg
Vitamin C2.3 mg
Vitamin A5.2 mcg
Vitamin E0.2 mg
Vitamin K2.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate7.7 mcg
Choline1 mg
Caffeine0 mg
Water301 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 198. The excerpt below is the record exactly as published.
Stuffed Sweet Pickle. Take white cucumbers from brine and soak in fresh water until 328 KENTUCKY RECEIPT BOOK. &ee of salt. Then cut a slice from side of cucumbers and carefully remove the pulp. Pill with chopped citron and chopped raisins, re- place the slice and sew up cucumbers. Make a heavy s^prup with 1 quart of cider vinegar, 1 pint granulated sugar, to which add 1 ounce white mustard seed, 1 ounce cinnamon bark and 1 ounce of mace
Cook this with the app: pantry check, scaling, and the assistant.