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Cucumber Salad
From The new home cook book, 1896
Serves 16
Ready for use in six weeks.
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
73Calories
3 gProtein
9 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories73 kcal
Protein3.2 g
Carbohydrates8.8 g
Fiber1.3 g
Sugars1.8 g
Total Fat3.1 g
Saturated Fat0.2 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium7005 mg
Potassium363 mg
Calcium70 mg
Iron1.2 mg
Magnesium48 mg
Phosphorus106 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C6.3 mg
Vitamin A0.2 mcg
Vitamin E0.4 mg
Vitamin K36 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate13 mcg
Choline9 mg
Caffeine0 mg
Water170 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The new home cook book (1896), page 53. The excerpt below is the record exactly as published.
CUCUMBER SALAD. Mrs. King. Take a dozen ripe " white spine " cucumbers ; wash, pare and cut into strips, taking out the seeds ; cut into pieces, like small dice ; to each dozen cucumbers, take twelve large white onions chopped ; six large green pep- pers, also chopped ; one-quarter pound each of black and white mustard seed, and a gill of celery seed ; mix all well together ; add a teacup of salt, and hang up in a cotton bag to drain for twenty-four hours. Then add enough clear cold vinegar to cover it
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