vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Sweet Cucumber Pickle
From Lowney's cook book, 1907
Serves 17
Presented as published in 1907. 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
661Calories
0 gProtein
160 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories661 kcal
Protein0.1 g
Carbohydrates160 g
Fiber0 g
Sugars160 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6.5 mg
Potassium48 mg
Calcium19 mg
Iron0.1 mg
Magnesium5.1 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K5.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water236 g
Estimated from matched ingredients across 17 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 124. The excerpt below is the record exactly as published.
Sweet Cucumber Pickle Soak the cucumbers in a brine for two weeks ; drain, and slice lengthwise. Cook in a syrup made by cooking six pounds sugar and four quarts of vinegar
Cook this with the app: pantry check, scaling, and the assistant.