vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Boiled Cucumbers
From The bride's cook book, 1915
Serves 4
Presented as published in 1915. 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
18Calories
1 gProtein
3 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories18 kcal
Protein0.7 g
Carbohydrates3.3 g
Total Fat0.2 g
Sodium1.7 mg
Potassium193 mg
Calcium18 mg
Iron0 mg
Magnesium11 mg
Phosphorus26 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin K27 mcg
Water109 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 87. The excerpt below is the record exactly as published.
BOILED CUCUMBERS Old cucumbers
Cook this with the app: pantry check, scaling, and the assistant.