Cucumber Salad
From The home science cook book, 1902
Serve with lettuce arranged around the edge of the platter.
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
634Calories
9 gProtein
35 gCarbs
52 gFat
Full nutrition (33 nutrients)
Calories634 kcal
Protein8.7 g
Carbohydrates35 g
Fiber0 g
Sugars19 g
Total Fat52 g
Saturated Fat32 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.9 g
Cholesterol178 mg
Sodium22 mg
Potassium684 mg
Calcium269 mg
Iron0.1 mg
Magnesium46 mg
Phosphorus255 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A440 mcg
Vitamin E1.5 mg
Vitamin K52 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate7 mcg
Choline39 mg
Caffeine0 mg
Water335 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 99. The excerpt below is the record exactly as published.
e cucum- ber, which had been pared and quartered previously, into thin slices, dress it with salt, paprika, oil, and lemon, and turn it into the center, cover it with the whipped cream
Cook this with the app: pantry check, scaling, and the assistant.