Cucumber and Cream—Austrian

Name: Cucumber and Cream—Austrian
Ingredients: two tablespoons of vinegar; a good pinch of salt; a pinch of paprika; six tablespoons of either sweet or sour thick cream; thinly sliced cucumbers; chopped chives

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

338Calories

3 gProtein

9 gCarbs

32 gFat

Full nutrition (33 nutrients)

Calories338 kcal

Protein3 g

Carbohydrates9.2 g

Fiber0 g

Sugars0 g

Total Fat32 g

Saturated Fat18 g

Monounsaturated Fat6.4 g

Polyunsaturated Fat0 g

Cholesterol90 mg

Sodium22 mg

Potassium426 mg

Calcium88 mg

Iron0 mg

Magnesium26 mg

Phosphorus98 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K50 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water271 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 61. The excerpt below is the record exactly as published.

CUCUMBER AND CREAM— AUSTRIAN Make a salad dressing of two tablespoons of vinegar, a good pinch of salt and paprika and six tablespoons of either sweet <>r sour thick cream. Stir well and mix with thinly sliced cucumbers. Serve on a bed of crisp lettuce and sprinkle with chopped chives

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