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Cucumber Jelly
From San Rafael cook book, 1906, 1906
Serves 6
Can be garnished with shrimp and pimentos.
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
26Calories
3 gProtein
4 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories26 kcal
Protein2.7 g
Carbohydrates3.6 g
Fiber0.3 g
Sugars0.1 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium401 mg
Potassium219 mg
Calcium27 mg
Iron0.3 mg
Magnesium18 mg
Phosphorus29 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C3.1 mg
Vitamin A39 mcg
Vitamin E0.2 mg
Vitamin K64 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate17 mcg
Choline2.5 mg
Caffeine0 mg
Water105 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 38. The excerpt below is the record exactly as published.
CUCUMBER JELLY— Mrs. W. F. Jones. Peel and grate 3 large cucumbers (not bitter) bruise 2 or 3 handfuls spinach, mix and strain through cloth. You should have about 1 pint of bright green liquid:. Add tO' this Vi box of Knox's gelatine dissolved in a little of the juice and held over steam until melted, 2 teaspoons lemon juice, a few drops of onion juice, % teaspoon white pepper, and about a teaspoon of salt
Cook this with the app: pantry check, scaling, and the assistant.