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Scalloped Cucumbers
From Lowney's cook book, 1907
Serves 4
Presented as published in 1907. 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
45Calories
2 gProtein
7 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories45 kcal
Protein2.4 g
Carbohydrates6.5 g
Fiber0 g
Sugars0.9 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol1.8 mg
Sodium87 mg
Potassium317 mg
Calcium26 mg
Iron0.1 mg
Magnesium18 mg
Phosphorus51 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0.6 mcg
Vitamin E0 mg
Vitamin K36 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate3 mcg
Choline5.4 mg
Caffeine0 mg
Water198 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 58. The excerpt below is the record exactly as published.
Scalloped Cucumbers Wash, pare, and cut into cubes three large cucumbers. Arrange a layer in the bottom of a buttered baking dish. Sprinkle with salt and pepper and with one tea- spoon finely chopped onion, and continue thus until dish is filled, then add one cup milk or chicken stock
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