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Cucumber Aspic
From Atlanta women's club cook book, 1921
Serves 6
Presented as published in 1921. 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
46Calories
3 gProtein
9 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories46 kcal
Protein2.8 g
Carbohydrates8.8 g
Fiber0.1 g
Sugars6.7 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8.8 mg
Potassium119 mg
Calcium15 mg
Iron0 mg
Magnesium8.6 mg
Phosphorus17 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K16 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.6 mcg
Choline1.3 mg
Caffeine0 mg
Water147 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 105. The excerpt below is the record exactly as published.
CUCUMBER ASPIC. 2 cucumbers (fresh). 1 can sliced pineapple. 3 lemons (juice). 2 tbls. gelatine. 3 tbls. sugar. 1 pint hot water. 1 tbls. green coloring
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