Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
6
Calories
0g
Protein
0g
Fat
0g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| 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
- salt
- vinegar
- mustard
Directions
1
Chop ripe cucumbers, after peeling, and a little salt to taste, put into colander with plate and a weight, allow it to drip 12 hours; mix with cold vinegar and a few mustard or celery seeds as taste demands, and pack in jars. This will keep for years and is nice with cold meat or mixed with salads in winter.
By [Hayes, Emma (Allen), Mrs.], 1868- [from old catalog] ·
Recipe sourced from
internet_archive