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Cucumber Salad
From Cooking for profit, 1886
Serves 3
Best served chilled.
Presented as published in 1886. 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
11Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories11 kcal
Protein0.4 g
Carbohydrates2 g
Total Fat0.1 g
Sodium1 mg
Potassium113 mg
Calcium11 mg
Iron0 mg
Magnesium6.7 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin K16 mcg
Water64 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 55. The excerpt below is the record exactly as published.
Ciscumber Salad. Slice the cucumbers two hours before they are wanted and sprinkle the slices plentifully with salt. Set the dish in the refrigerator. Just before dinner drain away the salt liquor from the cucum- bers and shake them about with oil first, and then with vinegar and pepper
Cook this with the app: pantry check, scaling, and the assistant.