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Baked Cucumbers (Delicious)
From The Cook County cook book, 1912
Serves 5
Presented as published in 1912. 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
139Calories
5 gProtein
26 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories139 kcal
Protein5 g
Carbohydrates26 g
Fiber2.4 g
Sugars1.5 g
Total Fat1.8 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium2120 mg
Potassium455 mg
Calcium100 mg
Iron1.7 mg
Magnesium39 mg
Phosphorus94 mg
Zinc0.8 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.4 mcg
Vitamin E0.1 mg
Vitamin K58 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate27 mcg
Choline4.1 mg
Caffeine0 mg
Water195 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 270. The excerpt below is the record exactly as published.
BAKED CUCUMBERS (Delicious).— Peel 5 good-sized cu- cumbers, cut lengthwise, and remove the seeds and soft part. Rub 1 cup of soft bread crumbs into ibutter the size of an ^%^, and add 1 teaspoon of finely-chopped onion; season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.