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Cucumber and Radish Salad
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
192Calories
1 gProtein
7 gCarbs
18 gFat
Full nutrition (30 nutrients)
Calories192 kcal
Protein1.4 g
Carbohydrates7.4 g
Fiber0.2 g
Sugars0.4 g
Total Fat18 g
Saturated Fat3.2 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat8.4 g
Cholesterol0 mg
Sodium175 mg
Potassium376 mg
Calcium37 mg
Iron0.1 mg
Magnesium22 mg
Phosphorus50 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin C2.8 mg
Vitamin A6.5 mcg
Vitamin E2 mg
Vitamin K48 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate9.5 mcg
Water212 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 210. The excerpt below is the record exactly as published.
CUCUMBER AND RADISH SALAD Pare cucumber. Cut in 2-inch pieces. Make cuts as if for thin slices but do not cut all the way through. Insert slice of radish in each cut. Serve on lettuce with French Dressing* or Martinique French Dressing (p. 487)
Cook this with the app: pantry check, scaling, and the assistant.