vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cucumbers Farced
From Banquets of the nations, 1911
Serves 4
Presented as published in 1911. 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
44Calories
3 gProtein
3 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories44 kcal
Protein2.8 g
Carbohydrates2.9 g
Fiber0.2 g
Sugars0.6 g
Total Fat2.3 g
Saturated Fat1 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol50 mg
Sodium40 mg
Potassium130 mg
Calcium40 mg
Iron0.3 mg
Magnesium9 mg
Phosphorus55 mg
Zinc0.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C0.6 mg
Vitamin A30 mcg
Vitamin E0.2 mg
Vitamin K12 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate9.1 mcg
Choline38 mg
Caffeine0 mg
Water65 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 265. The excerpt below is the record exactly as published.
Cucumbers Farced. Take some pieces of cucumber nearly two inches long. Cut out little pieces from the green skin to give a striped appearance. Boil these pieces in salt and water for five minutes. Take up and remove the seed part. Fill up with the following : — Two tablespoonfuls of crumbs, two tablespoonfuls of cheese, one small shallot or onion cooked and chopped, salt, pepper, mustard, and the yolk of an egg to bind
Cook this with the app: pantry check, scaling, and the assistant.