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Ripe Cucumbers
From Lessons in cooking through preparation of meals, 1912
Serves 6
Presented as published in 1912. 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
14Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories14 kcal
Protein0.2 g
Carbohydrates3.1 g
Fiber0 g
Sugars2.1 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium5.3 mg
Potassium58 mg
Calcium10 mg
Iron0 mg
Magnesium5 mg
Phosphorus7.8 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water192 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 202. The excerpt below is the record exactly as published.
Ripe Cucumbers Peel the cucumbers, cut in quarters lengthwise, and re- move the seeds. Cover with alum water, allowing 2 t alum to each quart of water. Heat to boiling point and let stand in a warm place 3 h. Remove from the alum water and let stand i h. in ice or cold water. Weigh the cucumber at this point and make a syrup in the same proportions as for pickled peaches — i part cucumber, ^^ part sugar, y^ part vinegar and yi as much water as vinegar
Cook this with the app: pantry check, scaling, and the assistant.