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Cucumber Salad
From Atlanta women's club cook book, 1921
Serves 6
Recipe by Mrs. John Walter Buckels, Houston, Texas.
Presented as published in 1921. 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
51Calories
2 gProtein
10 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories51 kcal
Protein2.1 g
Carbohydrates9.5 g
Fiber0.1 g
Sugars0 g
Total Fat0.5 g
Saturated Fat0.6 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium22 mg
Potassium502 mg
Calcium53 mg
Iron0.3 mg
Magnesium29 mg
Phosphorus68 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C5.5 mg
Vitamin A18 mcg
Vitamin E0 mg
Vitamin K137 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate6.3 mcg
Choline0.5 mg
Caffeine0 mg
Water295 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 32. The excerpt below is the record exactly as published.
CUCUMBER SALAD. 6 cucumbers. Vinegar. Olive oil. Salt and pepper. Parsley. Lettuce
Cook this with the app: pantry check, scaling, and the assistant.