Cucumber Salad
From A practical cook and text book for general use, 1896
Do not slice the cucumber until ready to serve.
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
35Calories
1 gProtein
7 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories35 kcal
Protein1.3 g
Carbohydrates7 g
Fiber0 g
Sugars0.4 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium10 mg
Potassium358 mg
Calcium41 mg
Iron0 mg
Magnesium23 mg
Phosphorus48 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K48 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3.1 mcg
Choline0.8 mg
Caffeine0 mg
Water442 g
As published
This recipe was extracted from A practical cook and text book for general use (1896) by Ellen Goodell Smith, page 64. The excerpt below is the record exactly as published.
diluted lemon-juice, and set on ice for at least two hours. When ready to serv^e toss all lightly together. Nasturtium seeds are often added to other salads as their flavor is marked and gives character to lighter salads. Cucumber. Select a long slim cucumber and pare it carefully making a groove lengthwise to simulate those often seen in rather green ones. Lay it on a board and slice with a thin knife. Have ready a dish filled with shaved ice
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