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Sweet Oucumber Pickle
From Kentucky receipt book, 1903
Serves 9
Presented as published in 1903. 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
636Calories
1 gProtein
158 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories636 kcal
Protein1.3 g
Carbohydrates158 g
Fiber0 g
Sugars151 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9.9 mg
Potassium423 mg
Calcium42 mg
Iron0.3 mg
Magnesium26 mg
Phosphorus55 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K48 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water293 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 196. The excerpt below is the record exactly as published.
Sweet Oucumber Pickle. Slice 4 pounds of cucumbers and soak in brine a week. Put in clear water until salt is extracted. Boil cucumbers in strong alum water % an hour, then in ginger tea % an hour. Make a syrup of 1 quart cider vinegar, 1 pint water, 3 pounds granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.