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Sweet Cucumber Pickles II
From Farm and home cook book and housekeeper's assistant, 1907
Serves 4
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
783Calories
18 gProtein
134 gCarbs
24 gFat
Full nutrition (33 nutrients)
Calories783 kcal
Protein18 g
Carbohydrates134 g
Fiber10 g
Sugars116 g
Total Fat24 g
Saturated Fat1.4 g
Monounsaturated Fat15 g
Polyunsaturated Fat6.8 g
Cholesterol0 mg
Sodium28290 mg
Potassium794 mg
Calcium325 mg
Iron7.6 mg
Magnesium270 mg
Phosphorus564 mg
Zinc4.6 mg
Copper0.5 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A1.5 mcg
Vitamin E3.3 mg
Vitamin K4.7 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.5 mg
Folate141 mcg
Choline87 mg
Caffeine0 mg
Water62 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 171. The excerpt below is the record exactly as published.
Sweet Cucumber Pickles II These are put up cold and sealed air-tight. Peel and cut up the cucumbers and mix them with the following: 1 gal best cider vinegar, 1 scant cup salt, 2 cups brown sugar, 1 cup ground mustard, 1 cup grated horseradish, 1 scant tablesp alum, and 1 tablesp mixed spices
Cook this with the app: pantry check, scaling, and the assistant.