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Cucumber Salad
From Twentieth century home cook book, 1905
Serves 4
Presented as published in 1905. 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
26Calories
1 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories26 kcal
Protein0.9 g
Carbohydrates5.4 g
Fiber0.8 g
Sugars1.6 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6 mg
Potassium175 mg
Calcium26 mg
Iron0.5 mg
Magnesium12 mg
Phosphorus26 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A26 mcg
Vitamin E0.1 mg
Vitamin K115 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate17 mcg
Choline3.1 mg
Caffeine0 mg
Water99 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 88. The excerpt below is the record exactly as published.
CUCUMBER SALAD. Pare the cucumbers rather thickly and lay them in ice water tor about an hour and a half. After wiping them very dry, slice very thin, adding an onion, which must be sliced also. Make a salty water and allow the cucumber and onion to remain in this for another hour. After squeezing every drop of water from them place in a salad bowl — sprinkle pepper and bits of parsley over the whole. Cover with vinegar and set on ice until ready for use
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