Stewed Cucumber
From The Dudley book of cookery and household recipes, 1909
Presented as published in 1909. 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
132Calories
2 gProtein
7 gCarbs
11 gFat
Full nutrition (22 nutrients)
Calories132 kcal
Protein1.8 g
Carbohydrates7 g
Total Fat11 g
Saturated Fat6 g
Monounsaturated Fat2.1 g
Cholesterol30 mg
Sodium9.1 mg
Potassium368 mg
Calcium51 mg
Iron0 mg
Magnesium22 mg
Phosphorus63 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin K49 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Niacin (B3)0 mg
Water209 g
As published
This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 39. The excerpt below is the record exactly as published.
STEWED CUCUMBER rriAKE a large cucumber and peel it. Take a cutter and cut it into rings about half an inch in thick- ness. Remove the seeds. Parboil in a little salt water and a very small quantity of carbonate of soda. Strain when tender, and add two tablespoonsful of thick cream, the juice of half a lemon, pepper, salt and sugar
Cook this with the app: pantry check, scaling, and the assistant.