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Cucumber Baskets

Name: Cucumber Baskets
Yield: 6 servings
Ingredients: 4 tbls olive oil; 6 cucumbers; 8 tbls, vinegar; 6 ripe tomatoes; Dash of pepper; Pinch of salt

From Atlanta women's club cook book, 1921

Serves 6

Presented as published in 1921. 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

68Calories

3 gProtein

13 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories68 kcal

Protein2.8 g

Carbohydrates13 g

Fiber2.5 g

Sugars3.3 g

Total Fat0.7 g

Saturated Fat1.5 g

Monounsaturated Fat6.3 g

Polyunsaturated Fat1 g

Omega-30.1 g

Cholesterol0 mg

Sodium10 mg

Potassium687 mg

Calcium65 mg

Iron0.7 mg

Magnesium41 mg

Phosphorus83 mg

Zinc0.7 mg

Copper0.3 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C17 mg

Vitamin A53 mcg

Vitamin E0.7 mg

Vitamin K65 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.8 mg

Folate19 mcg

Choline8.7 mg

Caffeine0 mg

Water327 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 34. The excerpt below is the record exactly as published.

CUCUMBER BASKETS. 4 tbls olive oil, 6 cucumbers, 8 tbls, vinegar. 6 ripe tomatoes. Dash of pepper. Pinch of salt

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