Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Celery Seed | 1 stalk (40g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Cider | not in our table | 0 |
| Sauce | not in our table | 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 tablespoonful of powdered alum
- one-half gallon of cider vinegar
- half pounds of dark-brown sugar
- four dozen medium-sized cucumbers
- five cents' worth of celery seed
- ten cents' worth of cinnamon bark
- 80 pickles -- catsups -- sauces
- salt
- vinegar
- mustard
- cinnamon
- pepper
Directions
Get about four dozen medium-sized cucumbers. Peel and cut in thick pieces. Cover with boiling water and add a good seasoning of salt. Allow the cucumbers to remain in the water until nearly cold. Remove each piece and dry with a cloth.
In a large pan of cold water put one tablespoonful of powdered alum. Into this drop the cucumbers. Let stand for three hours. Make them out of this alum water without rinsing them. To one-half gallon of cider vinegar, add one and a half pounds of dark-brown sugar, five cents' worth of celery seed, the same of white mustard seed, and ten cents' worth of cinnamon bark; a few pieces of red pepper and a full pint of sliced, silver onions. Bring all to boiling point and set aside to cool. Pour over the sliced cucumbers and tie up securely.
If unable to secure your cucumbers in season, this recipe is very good made of Dill pickles. Get the same number from the grocery and begin by putting the pickles into cold water with the alum in it. Let stand for several hours and make up in the same way. It is not necessary to peel the Dills — cut them in thick pieces just the same.
80 PICKLES— CATSUPS— SAUCES.