Cucumber Mangoes
From The "Queen" cookery books: Pickles and Preserves, 1902
Can also use melons, peaches, lemons, or vegetable marrows.
Presented as published in 1902. 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
1 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories34 kcal
Protein1.3 g
Carbohydrates6.5 g
Fiber0.2 g
Sugars0.4 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium24 mg
Potassium352 mg
Calcium35 mg
Iron0 mg
Magnesium22 mg
Phosphorus48 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C1.2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K48 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.8 mcg
Choline0.3 mg
Caffeine0 mg
Water196 g
As published
This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 49. The excerpt below is the record exactly as published.
Cucumber Mangoes. — Choose large, green, and not too ripe cucumbers, and take a strip out all down one side ; through this remove all the seeds with a teaspoon, and pound some of these seeds with scraped horseradish
Cook this with the app: pantry check, scaling, and the assistant.