Cucumber Salad
From The profession of cookery, from a French point of view, 1894
For fish, omit onion and add watercress.
Presented as published in 1894. 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
94Calories
3 gProtein
19 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories94 kcal
Protein3.3 g
Carbohydrates19 g
Fiber1.3 g
Sugars3.2 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9.1 mg
Potassium790 mg
Calcium82 mg
Iron0.2 mg
Magnesium48 mg
Phosphorus115 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C5.6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K96 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
Water450 g
As published
This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 18. The excerpt below is the record exactly as published.
Cucumber Salad. There will be none of the usual grumbling as to the indigestibility of cucumbers if the following directions are minutely followed : — Firstly, slice the cucumbers as thinly as a sheet of notepaper^ leaving the rind on if the taste of it be not disliked ; place the slices on a plate^ also some finely shred onions^ half as many as the cucumber ; cover v/ith a sprinkling of salt_, then with another plate, and let these stand for half an hour to ^^ cry." Then drain the '' tears '^ away, and put cucumbers and onions into the salad bowl. Dredge with pepper and a little castor sugar, then j)our over the usual propor- tion of oil
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