Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
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
- 1 ounce of cinnamon bark broken into small pieces
- 1 pint of sugar to 1 pint of vinegar
- 1 pint of vinegar
- 2 pounds of raisins to every 25 cucumbers
- a teaspoonful of alum over each layer
- 2 lemons
- 6 lemons
- 25 cucumbers
- vinegar
- cloves
- cinnamon
Directions
Mrs. R. B. Millikin.
Take medium-sized cucumbers, let them lie in salt water 9 days, then soak in fresh water 24 hours ; open them lengthwise and remove seeds. Place them in a preserving pan with alter-
Pickles and Relishes. 309
nate layers of grape leaves, sprinkling a teaspoonful of alum over each layer, and cover with equal parts vinegar and water; scald until green; squeeze the juice from 2 lemons; cut them in small cubes (rind and all) ; then fill the cucumbers with the cubes of lemons and raisins ; tie or sew them together ; place in jar, adding Y/i ounce of cloves, 1 ounce of cinnamon bark broken into small pieces ; make a syrup of 1 pint of sugar to 1 pint of vinegar ; heat this and pour over every morning for 9 days, add- ing enough every day to thoroughly cover the pickles.
6 lemons and 2 pounds of raisins to every 25 cucumbers.