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Stewed Cucumbers
From The century cook book, 1894
Serves 2
Add sugar if cucumbers are bitter.
Presented as published in 1894. 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
400Calories
12 gProtein
66 gCarbs
10 gFat
Full nutrition (28 nutrients)
Calories400 kcal
Protein12 g
Carbohydrates66 g
Fiber1.9 g
Total Fat9.8 g
Saturated Fat3.2 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0.4 g
Cholesterol2.9 mg
Sodium4651 mg
Potassium762 mg
Calcium176 mg
Iron1.7 mg
Magnesium63 mg
Phosphorus264 mg
Zinc1.7 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin C0.3 mg
Vitamin A7.7 mcg
Vitamin K72 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.6 mg
Folate30 mcg
Water293 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 63. The excerpt below is the record exactly as published.
Ste^wed Cucumbers. Needed, 3 large cucumbers, flour, butter, rather more than % pint of good brown gravy
Cook this with the app: pantry check, scaling, and the assistant.