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Cucumber Cups
From Boston Cooking-School cook book, 1896
Serves 4
Presented as published in 1896. 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
24Calories
0 gProtein
4 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories24 kcal
Protein0.4 g
Carbohydrates3.6 g
Fiber0.2 g
Sugars2 g
Total Fat1 g
Saturated Fat0.1 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium3.3 mg
Potassium110 mg
Calcium9.7 mg
Iron0.1 mg
Magnesium6.5 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A3.1 mcg
Vitamin E0.3 mg
Vitamin K12 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.7 mcg
Choline0.6 mg
Caffeine0 mg
Water57 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 210. The excerpt below is the record exactly as published.
CUCUMBER CUPS Pare cucumbers or not. Remove a thick slice from each end and with a silver fork make parallel grooves lengthwise of cucumber. Cut in pieces crosswise and remove some of the. inside, leaving cups. Cut cups in thin slices crosswise. Arrange cups on nests of lettuce leaves and fill with Cream French Dressing (p. 487) or Tartare Sauce (p. 207)
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