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Cucumber Jelly
From The Portland Woman's Exchange Cook Book, 1913
Serves 6
Presented as published in 1913. 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
60Calories
5 gProtein
9 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories60 kcal
Protein5.1 g
Carbohydrates8.5 g
Fiber0.5 g
Sugars1.1 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium403 mg
Potassium387 mg
Calcium44 mg
Iron0.1 mg
Magnesium25 mg
Phosphorus57 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C7.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K48 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate8 mcg
Choline3.1 mg
Caffeine0 mg
Water279 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 82. The excerpt below is the record exactly as published.
Cucumber Jelly. Soak 1 box Knox gelatine in 1 cup of cold water for half an hour. Then add 2 tablespoons of hot water and 7 of vine- gar. Grate 6 cucumbers and 1 small onion ; add to this 1 tea- spoon salt and a dash of red pepper.
Cook this with the app: pantry check, scaling, and the assistant.