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Cucumber Salad

Name: Cucumber Salad
Yield: 2 servings
Ingredients: Choose a young tender cucumber; a little fine salt; a dressing of oil; and vinegar; pepper; a pinch of parsley chopped fine

From Cookery and housekeeping, 1882

Serves 2

Presented as published in 1882. 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

17Calories

1 gProtein

3 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories17 kcal

Protein0.6 g

Carbohydrates3 g

Fiber0 g

Sugars0 g

Total Fat0.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium1.7 mg

Potassium170 mg

Calcium17 mg

Iron0 mg

Magnesium10 mg

Phosphorus23 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K24 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water103 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 144. The excerpt below is the record exactly as published.

Cucumber Salad. Choose a young tender cucumber ; peel it and take out the seeds ; cut it in slices and lay them in a dish, scattering a little fine salt over them. At the end of a quarter of an hour drain out the water, and serve them with a dressing of oil and vinegar, pepper, salt, and a pinch of parsley chopped fine

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