vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free

Stuffed Cucumber

Name: Stuffed Cucumber
Yield: 1 servings
Ingredients: a cucumber measuring four inches in length; a teaspoon of chopped onion; a teaspoon of chopped green pepper; a third of a teaspoon of chopped Spanish pepper; mix thoroughly with French dressing

From Kirmess cook book, 1907

Serves 1

Serve with fish course.

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

34Calories

1 gProtein

6 gCarbs

0 gFat

Full nutrition (29 nutrients)

Calories34 kcal

Protein1.3 g

Carbohydrates6.3 g

Fiber0.1 g

Total Fat0.4 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium3.4 mg

Potassium351 mg

Calcium33 mg

Iron0 mg

Magnesium21 mg

Phosphorus48 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C4.8 mg

Vitamin A0.1 mcg

Vitamin K48 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate1.5 mcg

Water199 g

As published

This recipe was extracted from Kirmess cook book (1907), page 43. The excerpt below is the record exactly as published.

a cucumber measuring four inches in length, cut one-third from the top lengthwise, take out pulp and seeds, leaving only the shell of the cucumber; the top of this shell may be cut in points. Take chopped pulp of cucumber, add a teaspoon of chopped onion, a teaspoon of chopped green pepper and a third of a tea- spoon of chopped Spanish pepper ; mix thoroughly with French dressing

Cook this with the app: pantry check, scaling, and the assistant.