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Summer Pickles

Name: Summer Pickles
Yield: 8 servings
Ingredients: Cut equal quantities of young onions; sour apples; fresh cucumbers; a dessert-spoonful of salt; a teaspoonful of cayenne pepper; four tablespoonfuls of sherry; four tablespoonfuls of soy; as much vinegar as the jar will hold

From The national course in home economics, 1917

Serves 8

Recipe by Mrs. Fanny Martin.

Presented as published in 1917. 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

24Calories

0 gProtein

5 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories24 kcal

Protein0.4 g

Carbohydrates5.4 g

Fiber0.7 g

Sugars3 g

Total Fat0.1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium1305 mg

Potassium95 mg

Calcium10 mg

Iron0.1 mg

Magnesium5.7 mg

Phosphorus14 mg

Zinc0.1 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C1.6 mg

Vitamin A6.3 mcg

Vitamin E0.1 mg

Vitamin K6.4 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate2.8 mcg

Choline2.1 mg

Caffeine0 mg

Water67 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 269. The excerpt below is the record exactly as published.

SUMMER PICKLES. Cut equal quantities of young onions, sour apples and fresh cucum- bers into thin slices. With these fill an unglazened earthen jar which will hold a quart. Shake in with the vegetables a dessert-spoonful of salt and a teaspoonful of cayenne pepper. Pour in four tablespoonfuls of sherry and four tablespoonfuls of soy, as much vinegar as the jar will hold

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