vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cucumber Cup with Lettuce
From Scientific cooking with scientific methods, 1911
Serves 1
Presented as published in 1911. 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
416Calories
5 gProtein
23 gCarbs
34 gFat
Full nutrition (33 nutrients)
Calories416 kcal
Protein4.8 g
Carbohydrates23 g
Fiber0 g
Sugars14 g
Total Fat34 g
Saturated Fat5.1 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat19 g
Cholesterol0 mg
Sodium2002 mg
Potassium426 mg
Calcium47 mg
Iron0.3 mg
Magnesium25 mg
Phosphorus63 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A26 mcg
Vitamin E5.9 mg
Vitamin K56 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate14 mcg
Choline38 mg
Caffeine0 mg
Water369 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 123. The excerpt below is the record exactly as published.
Cucumber Cup with Lettuce. Use a short, thick cucumber, cut in quarters cross- ways. Remove centers from pieces, arrange on cups formed from leaves of head lettuce, and fill with cream dressing made with the whipped cream and lemon juice
Cook this with the app: pantry check, scaling, and the assistant.