vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cucumber-and-Tomato Salad a la Europeenne
From The Swedish, French, American cook book, 1918
Serves 4
Serve with meat or cheese.
Presented as published in 1918. 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
13Calories
1 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories13 kcal
Protein0.6 g
Carbohydrates2.7 g
Fiber0.4 g
Sugars0.8 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.3 mg
Potassium158 mg
Calcium11 mg
Iron0.1 mg
Magnesium8.4 mg
Phosphorus19 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C4.2 mg
Vitamin A13 mcg
Vitamin E0.2 mg
Vitamin K14 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate4.6 mcg
Choline2.1 mg
Caffeine0 mg
Water77 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 434. The excerpt below is the record exactly as published.
Cucumber-and-Tomato Salad a la Europeenne Salade de Concombres aux Tomates, a la Europeenne Select long even cucumbers; peel with a fancy knife, leaving part of the green remaining and slice even slices; then leave the cu¬ cumber in its shape. Make thin slices of tomato; spread the cu¬ cumbers here and there, putting an even slice of tomato
Cook this with the app: pantry check, scaling, and the assistant.