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Sweet Pickles
From The Toronto Cook Book, 1915
Serves 8
Spices should be whole and put in a bag.
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
547Calories
1 gProtein
125 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories547 kcal
Protein1.1 g
Carbohydrates125 g
Fiber3.9 g
Sugars112 g
Total Fat1.6 g
Saturated Fat0.5 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium75 mg
Potassium583 mg
Calcium213 mg
Iron2.9 mg
Magnesium57 mg
Phosphorus52 mg
Zinc0.4 mg
Copper0.2 mg
Manganese5.4 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A2.5 mcg
Vitamin E0.6 mg
Vitamin K13 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate5.5 mcg
Choline5.3 mg
Caffeine0 mg
Water353 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 181. The excerpt below is the record exactly as published.
Sweet Pickles To three baskets of small cucumbers, take three quarts cider vinegar, two ounces each of allspice and cloves, two pounds brown sugar
Cook this with the app: pantry check, scaling, and the assistant.