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Cucumber Aspic
From How we cook in Tennessee .., 1906
Serves 6
Presented as published in 1906. 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
88Calories
5 gProtein
16 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories88 kcal
Protein5.4 g
Carbohydrates16 g
Fiber1.3 g
Sugars0.5 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium192 mg
Potassium158 mg
Calcium70 mg
Iron5.4 mg
Magnesium15 mg
Phosphorus31 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C8.8 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K16 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate24 mcg
Choline4.5 mg
Caffeine0 mg
Water222 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 53. The excerpt below is the record exactly as published.
Cucumber Aspic. — Peel and grate two large cucumbers, salt and let stand fifteen or twenty minutes, then strain. One box of gelatine, soak in pint of cold water, pour in pint of boiling water; mix with cucumber, season with juice of one lemon; salt and pepper to taste
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