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Cucumber Cups
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 2
Presented as published in 1914. 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
3 gProtein
15 gCarbs
2 gFat
Full nutrition (23 nutrients)
Calories88 kcal
Protein2.9 g
Carbohydrates15 g
Fiber0 g
Sugars1.8 g
Total Fat1.8 g
Saturated Fat0.2 g
Cholesterol0 mg
Sodium187 mg
Potassium587 mg
Calcium60 mg
Iron0.1 mg
Magnesium29 mg
Phosphorus81 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin C0.1 mg
Vitamin K86 mcg
Vitamin B60.1 mg
Thiamin (B1)0.2 mg
Niacin (B3)0.7 mg
Water391 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 68. The excerpt below is the record exactly as published.
CUCUMBER CUPS. Wash cucumbers. Cut cucumber in three pieces crosswise. Re- move pulp from each. Cut in small pieces, add equal quantities of celery, moisten with salad dressing, and refill. Serve on lettuce leaves.
Cook this with the app: pantry check, scaling, and the assistant.