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Stuffed Cucumbers
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 6
Presented as published in 1902. 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
35Calories
1 gProtein
8 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories35 kcal
Protein0.6 g
Carbohydrates8.2 g
Fiber0.6 g
Sugars5.6 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium19 mg
Potassium113 mg
Calcium14 mg
Iron0.1 mg
Magnesium7.6 mg
Phosphorus17 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C8.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K8.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate9.1 mcg
Choline1.8 mg
Caffeine0 mg
Water74 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 211. The excerpt below is the record exactly as published.
medium-sized cucumbers in dry salt. In two weeks take them from the brine, soak them three days in fresh water, changing the water each day. Without rinsing, place them in a kettle in layers, between each layer add sliced onion, red (Chili) pepper, strips of horseradish, and a small quantity of sugar. When the kettle is half full, place in the middle a smaU quantity of whole spice — cinnamon, allspice, and cloves
Cook this with the app: pantry check, scaling, and the assistant.