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Baked Cucumber
From Mrs. Maclurcan's cookery book, 1899
Serves 1
Use the scooped-out cucumber for sauce or sandwiches.
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
845Calories
13 gProtein
121 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories845 kcal
Protein13 g
Carbohydrates121 g
Fiber5.9 g
Sugars64 g
Total Fat37 g
Saturated Fat10 g
Monounsaturated Fat16 g
Polyunsaturated Fat8.3 g
Omega-30.1 g
Cholesterol21 mg
Sodium823 mg
Potassium1213 mg
Calcium119 mg
Iron3.6 mg
Magnesium77 mg
Phosphorus242 mg
Zinc1.7 mg
Copper0.5 mg
Manganese0.9 mg
Vitamin D0.1 mcg
Vitamin C15 mg
Vitamin A12 mcg
Vitamin E0.5 mg
Vitamin K132 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate54 mcg
Choline32 mg
Caffeine0 mg
Water485 g
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 67. The excerpt below is the record exactly as published.
BAKED CUCUMBER. 2 large cucumbers ^ lb. mincemeat 2 slices bacon Salt and black pepper 1 teaspoonful parsley chopped fine
Cook this with the app: pantry check, scaling, and the assistant.