vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Cucumber Salad
From Kirmess cook book, 1907
Serves 6
Presented as published in 1907. 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
62Calories
3 gProtein
7 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories62 kcal
Protein3.5 g
Carbohydrates7.2 g
Fiber1.4 g
Sugars2.4 g
Total Fat2.1 g
Saturated Fat0.5 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.2 g
Cholesterol62 mg
Sodium71 mg
Potassium347 mg
Calcium31 mg
Iron0.4 mg
Magnesium21 mg
Phosphorus67 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.4 mcg
Vitamin C7 mg
Vitamin A25 mcg
Vitamin E0.2 mg
Vitamin K24 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate53 mcg
Choline49 mg
Caffeine0 mg
Water151 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 91. The excerpt below is the record exactly as published.
CUCUMBER SALAD. Mrs. Elmer S. Forbes. Slice three cucumbers very thin, chop fine two hard- boiled eggs, a few radishes, two green peppers, and two cold boiled beets. Stir all together lightly and 212 KIRMESS COOK BOOK. muc with French dressing
Cook this with the app: pantry check, scaling, and the assistant.