Cucumber Salad
From The St. Mungo cookery book, 1904
Miss Helen Rankine, Edinburgh.
Presented as published in 1904. 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
61Calories
2 gProtein
7 gCarbs
3 gFat
Full nutrition (22 nutrients)
Calories61 kcal
Protein1.7 g
Carbohydrates6.7 g
Total Fat3 g
Saturated Fat1.6 g
Monounsaturated Fat0.6 g
Cholesterol7.8 mg
Sodium10 mg
Potassium363 mg
Calcium48 mg
Iron0 mg
Magnesium22 mg
Phosphorus61 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin K48 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Niacin (B3)0 mg
Water203 g
As published
This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 22. The excerpt below is the record exactly as published.
I tablespoonful sour cream. Pare the cucumber, cut it in thin slices, and sprinkle slightly with salt. Leave lying for about an hour, then squeeze slightly and lay on salad dish. Dress with the oil, vinegar, sour cream and pepper mixed together
Cook this with the app: pantry check, scaling, and the assistant.