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Cucumber Salad
From The household cook book, 1902
Serves 2
Serve with salad oil, vinegar, salt, and pepper.
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
20Calories
1 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories20 kcal
Protein0.6 g
Carbohydrates4.5 g
Fiber1.3 g
Sugars2.2 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium187 mg
Potassium81 mg
Calcium13 mg
Iron0.2 mg
Magnesium4.8 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate9.8 mcg
Choline3.3 mg
Caffeine0 mg
Water94 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 158. The excerpt below is the record exactly as published.
CUCUMBER SALAD.— (1) Peel and slice fresh cucumbers, and let them stand in a bowl of water 2 hours, changing the water twice. When it is time to serve dinner, drain and chop the cucum- bers coarsely with a knife, and add 1 or 2 new onions
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