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Cucumber Jelly
From Delta Gamma cook book, 1922
Serves 4
Presented as published in 1922. 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
21Calories
1 gProtein
4 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories21 kcal
Protein1.1 g
Carbohydrates4.2 g
Fiber0.7 g
Sugars1.6 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium602 mg
Potassium100 mg
Calcium19 mg
Iron0.1 mg
Magnesium6.4 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate7.4 mcg
Choline2.6 mg
Caffeine0 mg
Water78 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 28. The excerpt below is the record exactly as published.
Cucumber Jelly 1 cucumber 1 teaspoon salt Y2 cup celery 1 pinch cayenne 1 small onion Y^ teaspoon pepper Chop cucumber, celery, onion. Add seasoning and some leaves of parsley pulled to bits (not chopped). Add one teaspoon Knox's gelatine dissolved in one-half cup hot water
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