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Oil Cucumbers
From The complete cook book, 1900
Serves 6
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
8Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (23 nutrients)
Calories8.4 kcal
Protein0.3 g
Carbohydrates1.6 g
Fiber0.1 g
Sugars0.3 g
Total Fat0.1 g
Sodium0.6 mg
Potassium73 mg
Calcium6.7 mg
Iron0 mg
Magnesium4.3 mg
Phosphorus10 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin C5.9 mg
Vitamin K8 mcg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2 mcg
Water40 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 140. The excerpt below is the record exactly as published.
OIL CUCUMBERS. As many cucumbers as you wish. Pare and slice them, but not too thin. Put a thick layer of cucumbers and a thin layer of white onions sliced thin and a few pods of fresh red pepper chopped ; then sprinkle a layer of salt and then more cucumbers, onions, pepper and salt until you have the required quantity. Let them soak twelve hours
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