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Sweet Cucumber Pickles
From The bride's cook book, 1915
Serves 1
Presented as published in 1915. 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
843Calories
0 gProtein
208 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories843 kcal
Protein0.5 g
Carbohydrates208 g
Fiber4.4 g
Sugars201 g
Total Fat1.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium19 mg
Potassium77 mg
Calcium99 mg
Iron1.1 mg
Magnesium18 mg
Phosphorus18 mg
Zinc0.2 mg
Copper0.1 mg
Manganese3.7 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A1.2 mcg
Vitamin E0.5 mg
Vitamin K7.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.4 mcg
Choline2.2 mg
Caffeine0 mg
Water228 g
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 80. The excerpt below is the record exactly as published.
SWEET CUCUMBER PICKLES 12 Green Cucumbers 1 Coffee Cup Granulated Sugar 1 Cup Vinegar 2 Teaspoons each Cloves
Cook this with the app: pantry check, scaling, and the assistant.