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Cucumbers, Stewed
From Cassell's dictionary of cookery, 1892
Serves 3
Time: half an hour. Probable cost: Is. 2d. Sufficient for a moderate-sized dish.
Presented as published in 1892. 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
53Calories
1 gProtein
12 gCarbs
0 gFat
Full nutrition (16 nutrients)
Calories53 kcal
Protein0.8 g
Carbohydrates12 g
Sugars8.3 g
Total Fat0.3 g
Sodium2.1 mg
Potassium227 mg
Calcium22 mg
Iron0 mg
Magnesium13 mg
Phosphorus31 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin K32 mcg
Water128 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 435. The excerpt below is the record exactly as published.
Cucumbers, Stewed.— Take two or three young fresh cucumbers. Peel them, and cut them into quarters lengthwise, remove the seeds, dry them, dip them in flour and fry them in hot butter till they ai-e lightly browned. Lift them out with an egg-slice, drain them, and put them into a saucepan with a tea-cupful of good brown gravy. Season with pepper and salt, and stew them gently until tender. Just before serving add a dessert- spoonful of Chilly ^•inegar and a small lump of sugar
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