vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Cucumber Jelly with Mayonnaise
From The New century cook book, 1899
Serves 4
Presented as published in 1899. 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
33Calories
3 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories33 kcal
Protein3.4 g
Carbohydrates5 g
Fiber0.6 g
Sugars1.6 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2436 mg
Potassium141 mg
Calcium22 mg
Iron0.1 mg
Magnesium10 mg
Phosphorus24 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K12 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate8.1 mcg
Choline3.5 mg
Caffeine0 mg
Water141 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The New century cook book (1899), page 119. The excerpt below is the record exactly as published.
Cucumber Jelly with Mayonnaise. Take four large cucumbers; remove the outside skin and cut them in strips and stew in about one quart of water with one slice of onion (small), a generous saltspoon of salt and a little white pepper. When the cucumbers become soft, add half a box of gelatine that has been soaking in a small cup of cold water
Cook this with the app: pantry check, scaling, and the assistant.