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Wilted Cucumbers
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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
390Calories
2 gProtein
8 gCarbs
40 gFat
Full nutrition (33 nutrients)
Calories390 kcal
Protein1.5 g
Carbohydrates8.3 g
Fiber0.2 g
Sugars0 g
Total Fat40 g
Saturated Fat7.1 g
Monounsaturated Fat12 g
Polyunsaturated Fat19 g
Cholesterol0 mg
Sodium7383 mg
Potassium373 mg
Calcium70 mg
Iron0.7 mg
Magnesium28 mg
Phosphorus55 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A15 mcg
Vitamin E4.5 mg
Vitamin K48 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.1 mcg
Choline0.3 mg
Caffeine0 mg
Water442 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 193. The excerpt below is the record exactly as published.
WILTED CUCUMBERS 1 cucumber, pared and thinly sliced 14 cup French dressing (p. 486) 1 tablespoon salt in 44 teaspoon celery seed, 1 cup cold water if desired
Cook this with the app: pantry check, scaling, and the assistant.