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Sweet Cucumber Pickles
From The national course in home economics, 1917
Serves 8
A. R. Hornsworth
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
16Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories16 kcal
Protein0.1 g
Carbohydrates4 g
Fiber0.6 g
Sugars3.1 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium1.7 mg
Potassium8.6 mg
Calcium11 mg
Iron0.1 mg
Magnesium1.9 mg
Phosphorus1.1 mg
Zinc0 mg
Copper0 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0.1 mg
Vitamin K1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.2 mcg
Choline0.3 mg
Caffeine0 mg
Water3.1 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 264. The excerpt below is the record exactly as published.
SWEET CUCUMBER PICKLES. Take twelve large green cucumbers, cut in slices one-half inch thick and soak in weak salt water for an hour. Make a thick syrup of one coffee-cupful of granulated sugar, one teacupful of vinegar; tie up two teaspoonfuls each of cinnamon and cloves
Cook this with the app: pantry check, scaling, and the assistant.