vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Sweet Cucumber Pickle
From How we cook in Tennessee .., 1906
Serves 10
Recipe by Mrs. H. C. Irby.
Presented as published in 1906. 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
584Calories
1 gProtein
143 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories584 kcal
Protein1.4 g
Carbohydrates143 g
Fiber0.9 g
Sugars136 g
Total Fat1.6 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium11 mg
Potassium332 mg
Calcium53 mg
Iron0.5 mg
Magnesium26 mg
Phosphorus50 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A1.1 mcg
Vitamin E0.1 mg
Vitamin K44 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.1 mcg
Choline0.2 mg
Caffeine0 mg
Water312 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 165. The excerpt below is the record exactly as published.
Sweet Cucumber Pickle. — Slice about one inch thick after being in brine ; soak salt out ; boil in strong alum water one- half hour, then in ginger tea one-half hour; make a syrup of one quart of vinegar, one pint of water, three pounds of sugar to four pounds of cucumbers. Season with cinnamon
Cook this with the app: pantry check, scaling, and the assistant.