Cucumber Jelly
From Cookery for little girls, 1910
Serve cold as a refreshing dish.
Presented as published in 1910. 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
32Calories
1 gProtein
6 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories32 kcal
Protein1.3 g
Carbohydrates5.9 g
Total Fat0.4 g
Sodium3 mg
Potassium340 mg
Calcium33 mg
Iron0 mg
Magnesium20 mg
Phosphorus46 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin K48 mcg
Water192 g
As published
This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 18. The excerpt below is the record exactly as published.
CUCUMBER JELLY Take one pint of well-seasoned bouillon, and while still warm, add the quantity of gelatine stated on the package necessary to make one pint of jelly, and when thoroughly dissolved, set away until it begins to stiffen. Then slice one cucum- ber, after peeling and ridging the sides, season with salt and pepper, and lay in vinegar
Cook this with the app: pantry check, scaling, and the assistant.