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Cucumbers in Brine
From Royal Victoria cook book, 1900
Serves 4
Mrs. M. SHANACY
Presented as published in 1900. 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
4Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories4.4 kcal
Protein0.2 g
Carbohydrates0.8 g
Fiber0.1 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium0.3 mg
Potassium4.4 mg
Calcium0.6 mg
Iron0.1 mg
Magnesium1.7 mg
Phosphorus4.8 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.4 mcg
Choline0.5 mg
Caffeine0 mg
Water5.2 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 62. The excerpt below is the record exactly as published.
CUCUMBERS IN BRINE.—Make a brine of salt and water, strong enough to hold up an egg or potato.
Cook this with the app: pantry check, scaling, and the assistant.