vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Stewed Cucumbers
From The household (of the Detroit free press), 1886
Serves 2
Makes a nice side dish.
Presented as published in 1886. 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
819Calories
5 gProtein
12 gCarbs
85 gFat
Full nutrition (22 nutrients)
Calories819 kcal
Protein5.4 g
Carbohydrates12 g
Total Fat85 g
Saturated Fat48 g
Monounsaturated Fat17 g
Cholesterol246 mg
Sodium50 mg
Potassium397 mg
Calcium160 mg
Iron0 mg
Magnesium24 mg
Phosphorus157 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin K30 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Niacin (B3)0.1 mg
Water232 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 522. The excerpt below is the record exactly as published.
STEWED CUCUMBERS. Cut the cucumbers fully half an inch thick right through ; put them in a sauce-pan, just covering them with hot water, and let them boil slowly for a quarter of an hour, or until tender, but not so as to break them ; then drain them ; you want now a pint of good cream, and put your cream, with a teaspoonful of butter, in a sauce-pan, and when it is warm throw in the cucumbers ; season with a little salt and white pepper
Cook this with the app: pantry check, scaling, and the assistant.