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Cucumber Salad
From How we cook in Tennessee .., 1906
Serves 4
Presented as published in 1906. 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
52Calories
2 gProtein
9 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories52 kcal
Protein1.6 g
Carbohydrates9.3 g
Fiber2.2 g
Sugars1.6 g
Total Fat1.5 g
Saturated Fat0.8 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol3.3 mg
Sodium2432 mg
Potassium233 mg
Calcium53 mg
Iron0.7 mg
Magnesium20 mg
Phosphorus39 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A1.7 mcg
Vitamin E0.1 mg
Vitamin K22 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate8.2 mcg
Choline3 mg
Caffeine0 mg
Water93 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 48. The excerpt below is the record exactly as published.
Cucumber Salad. — Slice cucumbers thin, sprinkle with salt HOW WE COOK IN TENNESSEE. 85 and stand half hour. Slice onions fine and lay in salted water same length of time. Add vinegar and pepper and cover all with sour cream
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