Photo: Charles Deluvio
Estimated Nutrition (whole recipe, rough)
32
Calories
1g
Protein
1g
Fat
7g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one ounce of ginger root
- one ounce of allsj^ice
- one ounce of cloves
- one ounce of cinnamon
- one ounce of red pepper
- one-half teacup of salt
- three mornings
- vinegar
- salt
- ginger
- cloves
- cinnamon
- pepper
Directions
1
Wash your cucumbers, and place them in stone jars. To every gallon of vinegar add one-half teacup of salt, one ounce of ginger root, one ounce of allsj^ice, one ounce of cloves, one ounce of cinnamon, one ounce of red pepper. Boil the vinegar and spices together for three mornings, and pour over the pickles hot. Cover them closely; can be used in three days.
By Shutt, William E., Mrs., [from old catalog] comp ·
Recipe sourced from
internet_archive