Sweet Cucumber Pickles
From The Elm City cook book, 1896
Presented as published in 1896. 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
2146Calories
4 gProtein
500 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories2146 kcal
Protein4.1 g
Carbohydrates500 g
Fiber3.9 g
Sugars460 g
Total Fat4.3 g
Saturated Fat0.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium701 mg
Potassium142 mg
Calcium227 mg
Iron17 mg
Magnesium37 mg
Phosphorus82 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C1.1 mg
Vitamin A2.2 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.1 mg
Folate68 mcg
Choline6.5 mg
Caffeine0 mg
Water1099 g
As published
This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 30. The excerpt below is the record exactly as published.
SWEET CUCUMBER PICKLES. Pare the cucumbers and cut them lengthwise. Soak twenty four hours in salt water. ‘To one quart vinegar allow one pound sugar and cook cucumbers in it until they are tender. Prepare hew vinegar the same way, adding cinnamon and mace
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