Cucumber Aspic

Name: Cucumber Aspic
Ingredients: 2 tablespoons Knox gelatine; % cup sugar; 34 cup cold water; 1% cup vinegar; 1% cup boiling water; 1 cup grated cucumbers; 1 lemon (juice); 1 can crushed pineapple

From The Wilson cook book, 1941

Presented as published in 1941. 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

998Calories

21 gProtein

214 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories998 kcal

Protein21 g

Carbohydrates214 g

Fiber3.9 g

Sugars151 g

Total Fat2.6 g

Saturated Fat0.3 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.7 g

Cholesterol0 mg

Sodium857 mg

Potassium491 mg

Calcium301 mg

Iron24 mg

Magnesium53 mg

Phosphorus123 mg

Zinc0.9 mg

Copper0.5 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K54 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.5 mg

Niacin (B3)5.9 mg

Folate101 mcg

Choline15 mg

Caffeine0 mg

Water1023 g

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 45. The excerpt below is the record exactly as published.

Cucumber Aspic 2 tablespoons Knox gelatine % cup sugar 34 cup cold water 1% cup vinegar 1% cup boiling water 1 cup grated cucumbers 1 lemon (juice) 1 can crushed pineapple

Cook this with the app: pantry check, scaling, and the assistant.