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Baked Cucumbers
From The New century cook book, 1899
Serves 1
Mrs. E. C. Spinney
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
524Calories
22 gProtein
83 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories524 kcal
Protein22 g
Carbohydrates83 g
Fiber4.1 g
Sugars5.9 g
Total Fat11 g
Saturated Fat2.6 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol186 mg
Sodium10439 mg
Potassium1272 mg
Calcium297 mg
Iron5.3 mg
Magnesium106 mg
Phosphorus388 mg
Zinc3.2 mg
Copper0.7 mg
Manganese1.4 mg
Vitamin D1 mcg
Vitamin C0.2 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K150 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6 mg
Folate120 mcg
Choline160 mg
Caffeine0 mg
Water622 g
As published
This recipe was extracted from The New century cook book (1899), page 39. The excerpt below is the record exactly as published.
Baked Cucumbers. Baked cucumbers are delicious. Peel good sized cucumbers, cut them in two lengthwise and remove the seeds and soft part, keeping the shape perfect. To three cucumbers, take three- quarters of a cup of soft bread crumbs and rub into them butter the size of a small egg and a teaspoon of finely chopped onion. Season this with a large saltspoon of salt and a good dash of cayenne
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