Cucumber Salad
From Practical home cookery, 1906
Ensure the cucumber is well covered with oil to prevent it from soaking up vinegar.
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
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 Practical home cookery (1906) by A. G. Payne, page 57. The excerpt below is the record exactly as published.
The cucumber must be sliced very thin, and of course all the green peel removed before shcing. These slices must next be placed in a dish with a good-sized pinch of salt, and then covered with fresh oil, and well mixed up ; they may now be peppered and mixed again, the vinegar, in very small quantities, being added
Cook this with the app: pantry check, scaling, and the assistant.