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Cucumber Jelly
From The new Annie Dennis cook book, 1905
Serves 1
Presented as published in 1905. 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
405Calories
3 gProtein
96 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories405 kcal
Protein3.3 g
Carbohydrates96 g
Fiber1.3 g
Sugars58 g
Total Fat0.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium45 mg
Potassium857 mg
Calcium97 mg
Iron0.6 mg
Magnesium50 mg
Phosphorus127 mg
Zinc1 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K108 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate13 mcg
Choline12 mg
Caffeine0 mg
Water468 g
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 100. The excerpt below is the record exactly as published.
Cucumber Jelly Use recipe for tomato jelly, and use cucumbers cut in blocks instead of tomatoes
Cook this with the app: pantry check, scaling, and the assistant.