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Sweet Cucumber Mangoes
From The new Kentucky home cook book, 1884
Serves 3
Bettie P. Adamsox
Presented as published in 1884. 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
647Calories
1 gProtein
161 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories647 kcal
Protein0.7 g
Carbohydrates161 g
Fiber6.6 g
Sugars151 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium19 mg
Potassium95 mg
Calcium135 mg
Iron1.5 mg
Magnesium20 mg
Phosphorus17 mg
Zinc0.3 mg
Copper0.1 mg
Manganese4.6 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A1.8 mcg
Vitamin E0.6 mg
Vitamin K9.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.7 mcg
Choline2.8 mg
Caffeine0 mg
Water153 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 60. The excerpt below is the record exactly as published.
SWEET CUCUMBER MANGOES. Take medium-sized cucumbers; let them lie in salt-water nine days, boiling the water every morning ; then soak them in fresh water twenty-four hours; open them lengthwise, and take out the seeds. Place them in a preserving-kettle, with alternate layers of grape leaves, sprinkling a tea-spoon- ful of alum over each layer, and cover with equal parts of vinegar and water; scald until green. Squeeze the juice from some lemons, cut them in thin slices, including the peeling; then fill the cucumbers with the slices of lemons and raisins; tie or sew together, and place in jars, adding half an ounce of cloves and one ounce of cinnamon bark broken in small pieces. Make a sirup of one pound of sugar to one pint of vinegar
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