Cucumber Salad
From German cookery for the English kitchen, 1906
Presented as published in 1906. 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
182Calories
6 gProtein
31 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories182 kcal
Protein5.7 g
Carbohydrates31 g
Fiber0 g
Sugars4.2 g
Total Fat1.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium16 mg
Potassium1545 mg
Calcium155 mg
Iron0 mg
Magnesium93 mg
Phosphorus215 mg
Zinc1.9 mg
Copper0.6 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K218 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
Water983 g
As published
This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 63. The excerpt below is the record exactly as published.
Cucumber Salad.) 2 lbs. cucumber sliced thinly. A pinch of salt. I teaspoonful sugar. \ gill vinegar. I tablespoonful chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.