Cucumber Salad

Name: Cucumber Salad
Ingredients: Remove the cucumber; Salt; Add the salad dressing; finely chopped Spring onions; arrange on lettuce leaves

From Prestcold cold cookery, 1930

Presented as published in 1930. 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

182Calories

8 gProtein

37 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories182 kcal

Protein8.4 g

Carbohydrates37 g

Fiber3.9 g

Sugars3.5 g

Total Fat1.1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium124 mg

Potassium1588 mg

Calcium226 mg

Iron2.4 mg

Magnesium88 mg

Phosphorus217 mg

Zinc2 mg

Copper0.4 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C28 mg

Vitamin A75 mcg

Vitamin E0.8 mg

Vitamin K482 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.1 mg

Folate96 mcg

Choline8.6 mg

Caffeine0 mg

Water900 g

As published

This recipe was extracted from Prestcold cold cookery (1930) by Pressed Steel Co. Ltd, page 8. The excerpt below is the record exactly as published.

Salt. Remove the cucumber from the Prestcold Crispator, peel and slice very thinly, and place in a small basin. Add just sufficient salted water to cover, allow to stand for half an hour, strain off the water and add the finely chopped Spring onions. Add the salad dressing, and arrange on lettuce leaves

Cook this with the app: pantry check, scaling, and the assistant.