vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cucumber
From Tried favourites cookery book, 1909
Serves 1
Cut cucumbers starting from the thick end to avoid bitterness.
Presented as published in 1909. 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
320Calories
7 gProtein
22 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories320 kcal
Protein6.7 g
Carbohydrates22 g
Fiber0.6 g
Sugars5.4 g
Total Fat23 g
Saturated Fat7.3 g
Monounsaturated Fat8.4 g
Polyunsaturated Fat4.9 g
Omega-30 g
Cholesterol23 mg
Sodium475 mg
Potassium581 mg
Calcium187 mg
Iron0.9 mg
Magnesium42 mg
Phosphorus179 mg
Zinc1 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D1.5 mcg
Vitamin C13 mg
Vitamin A181 mcg
Vitamin E0.5 mg
Vitamin K123 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.8 mg
Folate24 mcg
Choline19 mg
Caffeine0 mg
Water305 g
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 65. The excerpt below is the record exactly as published.
Cucumber. Peel, cut in 3-in. lengths, then in halves. Scoop out seeds. G2 TRIED FAVOURITES COOKERY BOOK. Throw into pan of boiling water with plenty salt and a pincli of soda. Cook for 5 minutes, boiling rapidly. Have ready 1 gill white .sauce, add cucumber to it, with 1 taldespoonful cream, lemon juice, and 1 tablespoonful parsley
Cook this with the app: pantry check, scaling, and the assistant.