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Cucumbers (Stewed)
From The white ribbon cook book, 1894
Serves 1
Presented as published in 1894. 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
539Calories
17 gProtein
94 gCarbs
11 gFat
Full nutrition (28 nutrients)
Calories539 kcal
Protein17 g
Carbohydrates94 g
Fiber1.9 g
Total Fat11 g
Saturated Fat3.2 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0.4 g
Cholesterol2.9 mg
Sodium4656 mg
Potassium1306 mg
Calcium229 mg
Iron3.1 mg
Magnesium100 mg
Phosphorus361 mg
Zinc2.5 mg
Copper0.6 mg
Manganese1.1 mg
Vitamin C0.3 mg
Vitamin A7.7 mcg
Vitamin K144 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.2 mg
Folate70 mcg
Water583 g
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 51. The excerpt below is the record exactly as published.
Cucumbers (Stewed) — Three large cucum- bers, a little butter, ]^ pint brown gravy, a little flour
Cook this with the app: pantry check, scaling, and the assistant.