gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cucumber Salad
From The Cook County cook book, 1912
Serves 4
Presented as published in 1912. 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
2 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories17 kcal
Protein2.1 g
Carbohydrates1.5 g
Fiber0 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6.2 mg
Potassium86 mg
Calcium11 mg
Iron0 mg
Magnesium5.9 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K12 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.6 mcg
Choline0.8 mg
Caffeine0 mg
Water88 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 312. The excerpt below is the record exactly as published.
CUCUMBER SALAD.— Slice cucumbers thin and soak in cold water, drain and dry. Mix with salad dressing or with thick sour cream, highly seasoned with black pepper. If the flavor of garlic is desired, rub a salad bowl with cut garlic, fill with thinly Sliced cu- cumbers and sprinkle with any of the following Ingredients, cover- ing with another layer of cucumbers and dressing on top: Minced chives, grated onions, lemon juice, cress, celery, mushrooms, chopped hard-boiled eggs, Spanish onion, tomatoes, chopped olives. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION I.— Soak 1 tablespoon of gelatin in ^ cup of cold water. Add to 3 tablespoons of vinegar
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.