Cucumber Beet Salad a la Gilbert
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Serve with any kind of meat or cheese dish.
Presented as published in 1924. 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
134Calories
6 gProtein
26 gCarbs
1 gFat
Full nutrition (18 nutrients)
Calories134 kcal
Protein5.7 g
Carbohydrates26 g
Total Fat0.8 g
Sodium100 mg
Potassium1174 mg
Calcium118 mg
Iron0.2 mg
Magnesium58 mg
Phosphorus162 mg
Zinc1.4 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin K171 mcg
Vitamin B60.2 mg
Thiamin (B1)0.3 mg
Niacin (B3)1.3 mg
Water765 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 48. The excerpt below is the record exactly as published.
Cucumber Beet Salad a la Gilbert Salade de Concombre, Betteraves a la Gilbert Select a nice cucumber, peel it with a fluted knife and cut the end off; remove the inside of the cucumber, leaving the solid part of it and stuff. Leave in the ice-box until cold then slice in thin slices. Arrange the lettuce that first has been left in ice- water to become crisp on a platter or in a salad bowl; put slices of the cucumber here and there in between the lettuce leaves. When ready to serve, pour over some French dressing
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