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Cucumbers for Immediate Use
From Consult me, 1902
Serves 4
Cayenne pepper and ground mustard can be added for flavor.
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
19Calories
1 gProtein
4 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories19 kcal
Protein0.6 g
Carbohydrates3.7 g
Fiber0.6 g
Sugars1.1 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2519 mg
Potassium126 mg
Calcium16 mg
Iron0.1 mg
Magnesium7.4 mg
Phosphorus19 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1 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)0.1 mg
Folate4.9 mcg
Choline1.7 mg
Caffeine0 mg
Water88 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 182. The excerpt below is the record exactly as published.
CUMBERS, for Immedi- ate use. — Slice, sprinkle with salt; let them stand several hours, drain, and then put to them sliced onions, vinegar cue CUR 150 to cover them, with salt, pepper, Ac. Cayenne pepper and ground mustard render them wholesome. CUCUMBERS
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