vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Stewed Cucumbers
From The national course in home economics, 1917
Serves 3
Recipe by Greta M. T.
Presented as published in 1917. 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
599Calories
6 gProtein
18 gCarbs
58 gFat
Full nutrition (22 nutrients)
Calories599 kcal
Protein5.7 g
Carbohydrates18 g
Total Fat58 g
Saturated Fat32 g
Monounsaturated Fat11 g
Cholesterol166 mg
Sodium38 mg
Potassium832 mg
Calcium161 mg
Iron0 mg
Magnesium50 mg
Phosphorus182 mg
Zinc1.2 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin K100 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Niacin (B3)0.1 mg
Water475 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 329. The excerpt below is the record exactly as published.
STEWED CUCUMBERS. Peel six large cucumbers and cut into slices one-half inch thick; cover with hot water and boil till tender, then drain. Put two cupfuls of cream into a saucepan, season with salt and pepper and one-half tablespoonful of butter
Cook this with the app: pantry check, scaling, and the assistant.