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Cucumber Jelly Salad

Name: Cucumber Jelly Salad
Yield: 6 servings
Ingredients: Pare three large cucumbers; one small onion cut fine; one teaspoonful salt; one-third of a teaspoonful of white pepper; two tablespoons of vinegar; three cupfuls of water; one-half of a box of gelatine soaked in one-half cupful of cold water

From The Monmouth Baptist ladies' cook book, 1907

Serves 6

Presented as published in 1907. 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

34Calories

3 gProtein

5 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories34 kcal

Protein2.7 g

Carbohydrates5.4 g

Fiber0.5 g

Sugars1.1 g

Total Fat0.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium399 mg

Potassium208 mg

Calcium28 mg

Iron0.1 mg

Magnesium14 mg

Phosphorus32 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C1.9 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K24 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate5.4 mcg

Choline2.3 mg

Caffeine0 mg

Water241 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 42. The excerpt below is the record exactly as published.

CUCUMBER JELLY SALAD. Pare three large cucumbers, cut into small pieces, put into a saucepan with one small onion cut fine, one teaspoonful salt, one-third of a teaspoonful of white pepper, two tablespoons of vinegar, and three cup- fuls of water. Stew slowly until very tender, add one- half of a box of gelatine soaked in -one-half cupful of cold water

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