vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cucumber Salad
From The Monmouth Baptist ladies' cook book, 1907
Serves 4
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
174Calories
3 gProtein
24 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories174 kcal
Protein2.6 g
Carbohydrates24 g
Fiber0.8 g
Sugars11 g
Total Fat7.5 g
Saturated Fat1.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium753 mg
Potassium545 mg
Calcium63 mg
Iron0.2 mg
Magnesium29 mg
Phosphorus77 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C3.2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K67 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate7.1 mcg
Choline2.3 mg
Caffeine0 mg
Water376 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 42. The excerpt below is the record exactly as published.
CUCUMBER SALAD. Peel and slice three medium sized cucumbers, chop one stalk of celery with a slice of onion ; mix all with a good cooked salad dressing. Serve with lettuce or celery leaves
Cook this with the app: pantry check, scaling, and the assistant.