Cucumber Salad

Name: Cucumber Salad
Ingredients: 50 fresh cucumbers of medium size; 12 small onions; i pint of salt; i teacupful of white mustard seed; i of black; 3^ cup of celery seed; i cup of olive oil

From Delicate dishes, 1896

Mrs. Rising

Presented as published in 1896. 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

2551Calories

93 gProtein

489 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories2551 kcal

Protein93 g

Carbohydrates489 g

Fiber38 g

Sugars77 g

Total Fat35 g

Saturated Fat36 g

Monounsaturated Fat161 g

Polyunsaturated Fat22 g

Omega-31.4 g

Cholesterol0 mg

Sodium224305 mg

Potassium20535 mg

Calcium3271 mg

Iron33 mg

Magnesium1466 mg

Phosphorus3178 mg

Zinc28 mg

Copper8 mg

Manganese16 mg

Vitamin D0 mcg

Vitamin C144 mg

Vitamin A1.8 mcg

Vitamin E1 mg

Vitamin K2407 mcg

Vitamin B62.7 mg

Vitamin B120 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)4 mg

Folate348 mcg

Choline125 mg

Caffeine0 mg

Water11199 g

As published

This recipe was extracted from Delicate dishes (1896), page 6. The excerpt below is the record exactly as published.

CUCUMBER SALAD. Pare and cut in rather thick slices 50 fresh cucum- bers of medium size. Put in a crock with 12 small onions, sliced, and i pint of salt. Let them stand all night. Strain and add i teacupful of white mustard seed, i of black, 3^ cup of celery seed and i cup of olive oil

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