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Jellied Cucumber Salad

Name: Jellied Cucumber Salad
Yield: 6 servings
Ingredients: Three cups of cucumbers cut into small blocks; 1 cup of white wine vinegar; 1 ounce gelatine; 1 large bay leaf; 2 teaspoons salt; 1 teaspoon peppercorns; 2 blades of mace

From Kentucky receipt book, 1903

Serves 6

Presented as published in 1903. 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

82Calories

5 gProtein

8 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories82 kcal

Protein5.4 g

Carbohydrates7.9 g

Fiber1.8 g

Sugars0 g

Total Fat2.9 g

Saturated Fat0.8 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol0 mg

Sodium799 mg

Potassium252 mg

Calcium47 mg

Iron1.5 mg

Magnesium28 mg

Phosphorus41 mg

Zinc0.4 mg

Copper0.4 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C2 mg

Vitamin A3.7 mcg

Vitamin E0 mg

Vitamin K28 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate8 mcg

Choline1.9 mg

Caffeine0 mg

Water147 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 109. The excerpt below is the record exactly as published.

Jellied Cucumber Salad. Three cups of cucumbers cut into small blocks, 1 cup of white wine vinegar, 1 ounce gelatine, 1 large bay leaf, 2 teaspoons salt, 1 teaspoon peppercorns, 2 blades of mace

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