Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- half gallons vinegar
- three quarts water
- half pounds salt
- six ounces alum
- one quarter pound whole peppers
- one half pound sugar
- five hundred small cucumbers use two
- three dozen onions
Directions
To five hundred small cucumbers use two and a half gallons vinegar, three quarts water, three and a half pounds salt, six ounces alum, two of allspice, one of cloves, one quarter pound whole peppers, one half pound sugar, a little horse radish cut in strips and two or three dozen onions. Wash the cucumbers in cold water, place them in a large jar and cover with salt. Fill the jar with boiling water and let it stand twenty four hours, then take from brine and replace in jar with onion and horse
Digitized by
COOK BOOK. 105
radish; pour vinegar on when boiling hot. Put alum, sugar and spice in a bag in the vinegar while heating, and leave in jar with pickles.