vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cucumber Salad
From Harper's cook book encyclopædia, 1902
Serves 3
Presented as published in 1902. 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
771Calories
6 gProtein
13 gCarbs
79 gFat
Full nutrition (33 nutrients)
Calories771 kcal
Protein6 g
Carbohydrates13 g
Fiber0.6 g
Sugars1.3 g
Total Fat79 g
Saturated Fat25 g
Monounsaturated Fat21 g
Polyunsaturated Fat25 g
Cholesterol79 mg
Sodium794 mg
Potassium451 mg
Calcium107 mg
Iron0.3 mg
Magnesium24 mg
Phosphorus128 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C7.3 mg
Vitamin A40 mcg
Vitamin E6.2 mg
Vitamin K37 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate7.5 mcg
Choline3.3 mg
Caffeine0 mg
Water243 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 369. The excerpt below is the record exactly as published.
Cucumber Salad. — Cut a slice from a cucumber, and scoop out the inside; cut bits of tomato in similar size and mix the two with French dressing. Return to the shell, and put each cucumber on a plate by itself, on lettuce. Small, round balls of cream- cheese are nice with thi
Cook this with the app: pantry check, scaling, and the assistant.