Cucumber Salad

Name: Cucumber Salad
Ingredients: Cut into very thin slices.; Put them in covered dish with pepper seeds covered with vinegar for 2 hours.

From The New York receipt book, 1882

Presented as published in 1882. 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

32Calories

1 gProtein

6 gCarbs

0 gFat

Full nutrition (15 nutrients)

Calories32 kcal

Protein1.3 g

Carbohydrates5.9 g

Total Fat0.4 g

Sodium3 mg

Potassium340 mg

Calcium33 mg

Iron0 mg

Magnesium20 mg

Phosphorus46 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin K48 mcg

Water192 g

As published

This recipe was extracted from The New York receipt book (1882) by D.B. Dewey & Co, page 15. The excerpt below is the record exactly as published.

Cucumber Salad.— Cut into very thin slices. Put them in covered dish with pepper seeds covered with vinegar for 2 hours.

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