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Cucumber Salad
From The economical cook book, 1905
Serves 4
They become tough and unwholesome by standing in the vinegar.
Presented as published in 1905. 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
23Calories
1 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories23 kcal
Protein0.7 g
Carbohydrates5 g
Fiber0.6 g
Sugars1.6 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.3 mg
Potassium140 mg
Calcium17 mg
Iron0.1 mg
Magnesium8.8 mg
Phosphorus22 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K12 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate7.1 mcg
Choline2.3 mg
Caffeine0 mg
Water81 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 51. The excerpt below is the record exactly as published.
ueumber Salad. Pare, slice very thin and lay them in ice-water for twenty minutes, take them from the water with a perforated skimmer, put them in a glass or China dish with a few thin slices of onion ; season with pepper and salt, pour vinegar over them
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