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Baked Cucumbers
From The Landmarks club cook book, 1903
Serves 2
Recipe by Mrs. William S. Cross.
Presented as published in 1903. 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
16Calories
1 gProtein
3 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories16 kcal
Protein0.6 g
Carbohydrates3 g
Total Fat0.2 g
Sodium1.5 mg
Potassium170 mg
Calcium16 mg
Iron0 mg
Magnesium10 mg
Phosphorus23 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin K24 mcg
Water96 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 62. The excerpt below is the record exactly as published.
baked cucumbers. Cut off the two ends of a good-sized cucumber ; peel the re- maindet ; cut in half, and cut each half in two lengthwise. Par- boil the pieces in salted water. Drain them on a cloth; put them on a well buttered dish. Strew plenty of Parmesan cheese over, a little pepper and salt, and over all a few baked bread crumbs
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