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Baked Cucumbers (Concombres cuits au four)
From The Swedish, French, American cook book, 1918
Serves 4
Serve as a vegetable with any kind of meat.
Presented as published in 1918. 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
115Calories
4 gProtein
21 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories115 kcal
Protein3.9 g
Carbohydrates21 g
Fiber1.2 g
Sugars1.7 g
Total Fat4.3 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.6 g
Cholesterol7.9 mg
Sodium199 mg
Potassium139 mg
Calcium58 mg
Iron1.3 mg
Magnesium17 mg
Phosphorus57 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K14 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.8 mg
Folate29 mcg
Choline3.9 mg
Caffeine0 mg
Water50 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 422. The excerpt below is the record exactly as published.
Baked Cucumbers ( Concombres cuits au four ) Select nice solid cucumbers, all the same size. Wash, then cut lengthwise; scoop out carefully — leaving the shell, half inch in thickness. To four cucumbers take one cup fresh bread crumbs, one large tablespoon butter, a squeeze of onion, pepper and salt to taste, and the part of the cucumber that has been scooped out (well chopped)
Cook this with the app: pantry check, scaling, and the assistant.