vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cucumber Salad
From Mrs. Maclurcan's cookery book, 1899
Serves 2
Presented as published in 1899. 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
102Calories
1 gProtein
10 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories102 kcal
Protein1.5 g
Carbohydrates10 g
Fiber1.3 g
Sugars3.5 g
Total Fat6.5 g
Saturated Fat1.2 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat3 g
Cholesterol0 mg
Sodium4855 mg
Potassium282 mg
Calcium37 mg
Iron0.2 mg
Magnesium18 mg
Phosphorus45 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C5.6 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K37 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate14 mcg
Choline4.6 mg
Caffeine0 mg
Water169 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 61. The excerpt below is the record exactly as published.
CUCUMBEE SALAD. 1 nice medium cucumber Oil and vinegar Salt 1 onion
Cook this with the app: pantry check, scaling, and the assistant.