Cucumber Jelly

Name: Cucumber Jelly
Ingredients: four large cucumbers; a small slice of onion; a dash of cayenne; a small teaspoonful of salt; a half box of gelatine; a cupful of water

From High living, 1904

Presented as published in 1904. 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

187Calories

7 gProtein

38 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories187 kcal

Protein6.7 g

Carbohydrates38 g

Fiber2.6 g

Sugars6.4 g

Total Fat1.6 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium2358 mg

Potassium1582 mg

Calcium173 mg

Iron0.3 mg

Magnesium98 mg

Phosphorus229 mg

Zinc1.9 mg

Copper0.6 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K193 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate29 mcg

Choline9.2 mg

Caffeine0 mg

Water1137 g

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 27. The excerpt below is the record exactly as published.

CUCUMBER JELLY — Peel and cut off the ends of four large cucumbers, cut into slices, and stew in a quart of water, a small slice of onion, a dash of cayenne, and a small teaspoonful of salt. When the cucumbers are soft, stir in a half box of gelatine that has been soaked in a cupful of water

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