vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free

Cucumber Salad

Name: Cucumber Salad
Yield: 1 servings
Ingredients: Select cucumbers of medium size; serve them with French dressing; A small quantity of minced onion may be served with them, if liked.

From The art of cookery, 1899

Serves 1

Cucumbers sprinkled with salt and allowed to stand become tough and indigestible.

Presented as published in 1899. 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

196Calories

1 gProtein

8 gCarbs

18 gFat

Full nutrition (33 nutrients)

Calories196 kcal

Protein1.4 g

Carbohydrates8.2 g

Fiber0.3 g

Sugars0.6 g

Total Fat18 g

Saturated Fat3.2 g

Monounsaturated Fat5.2 g

Polyunsaturated Fat8.4 g

Cholesterol0 mg

Sodium168 mg

Potassium368 mg

Calcium38 mg

Iron0.1 mg

Magnesium22 mg

Phosphorus52 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C1.3 mg

Vitamin A6.5 mcg

Vitamin E2 mg

Vitamin K48 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate2.9 mcg

Choline0.9 mg

Caffeine0 mg

Water211 g

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 124. The excerpt below is the record exactly as published.

Cucumber Salad. — Select cucumbers of medium size, remove a thick paring, and cut away all green portions. Slice, not too thin, on broken ice, cover closely, let stand half an hour, or until chilled and crisp, then drain the water from the cucumbers and serve them with French dressing. A small quantity of minced onion may be served with them, if liked.

Cook this with the app: pantry check, scaling, and the assistant.