vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Sweet Cucumber Pickles
From The New century cook book, 1899
Serves 4
For one gallon of pickles.
Presented as published in 1899. 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
554Calories
1 gProtein
122 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories554 kcal
Protein0.8 g
Carbohydrates122 g
Fiber6.2 g
Sugars111 g
Total Fat1 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium62 mg
Potassium263 mg
Calcium238 mg
Iron2.4 mg
Magnesium38 mg
Phosphorus36 mg
Zinc0.4 mg
Copper0.1 mg
Manganese5.8 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A1.6 mcg
Vitamin E0.8 mg
Vitamin K12 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate3.3 mcg
Choline6 mg
Caffeine0 mg
Water456 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The New century cook book (1899), page 42. The excerpt below is the record exactly as published.
Sweet Cucumber Pickles. For one gallon of pickles: Two quarts vinegar, one pound brown sugar, one ounce cinnamon, one ounce cloves, one ounce ground pepper
Cook this with the app: pantry check, scaling, and the assistant.