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To Stew Cucumbers
From The art of cookery, 1899
Serves 4
Presented as published in 1899. 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
8Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories8 kcal
Protein0.3 g
Carbohydrates1.5 g
Total Fat0.1 g
Sodium0.8 mg
Potassium85 mg
Calcium8.2 mg
Iron0 mg
Magnesium5.1 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin K12 mcg
Water48 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 39. The excerpt below is the record exactly as published.
To Stew Cucumbers. — Pare, split in pieces length- wise, scrape out the seeds, cover with water, simmer until tender, thicken with flour and butter, and season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.