nut-freesoy-freefish-freeshellfish-free
Chicken Stuffed Cucumbers
From The Toronto Cook Book, 1915
Serves 2
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
557Calories
33 gProtein
25 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories557 kcal
Protein33 g
Carbohydrates25 g
Fiber1.3 g
Sugars2.1 g
Total Fat35 g
Saturated Fat14 g
Monounsaturated Fat13 g
Polyunsaturated Fat5.8 g
Omega-30.1 g
Cholesterol304 mg
Sodium376 mg
Potassium525 mg
Calcium115 mg
Iron3.4 mg
Magnesium53 mg
Phosphorus349 mg
Zinc2.8 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D1.2 mcg
Vitamin C1.9 mg
Vitamin A221 mcg
Vitamin E1.2 mg
Vitamin K29 mcg
Vitamin B60.5 mg
Vitamin B120.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)10 mg
Folate63 mcg
Choline225 mg
Caffeine0 mg
Water216 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 149. The excerpt below is the record exactly as published.
Chicken Stuffed Cucumbers Cut good-sized young cucumbers into halves lengthwise and remove the seeds. Mix together one cup of finely chopped chicken, one-half cup of soaked bread crumbs, two beaten eggs, two tablespoons of melted butter and pepper and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.