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Cucumber Salad
From Buckeye cookery, 1892
Serves 4
Optional to add sliced onions.
Presented as published in 1892. 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
27Calories
1 gProtein
6 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories27 kcal
Protein0.9 g
Carbohydrates5.6 g
Fiber0.8 g
Sugars2.1 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0.2 mg
Sodium685 mg
Potassium139 mg
Calcium18 mg
Iron0.2 mg
Magnesium8.5 mg
Phosphorus22 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K13 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate6.8 mcg
Choline2.2 mg
Caffeine0 mg
Water89 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 164. The excerpt below is the record exactly as published.
CUCUMBER SALAD. Peel oan slice cucumbers; mix with salt, and let stand half an hour; mix two table-spoons sweet-oil or ham gravy with as much vinegar, and a tea-spoon sugar; add the cucumbers, which should be drained a little; add a tea-spoon pepper, and stir well. Sliced onions are an addition, if their flavor is liked.
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