vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Cucumber Salad, No. 1
From The Twin-city housewife, 1920
Serves 4
Presented as published in 1920. 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
42Calories
1 gProtein
4 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories42 kcal
Protein0.9 g
Carbohydrates3.9 g
Fiber0.7 g
Sugars1.6 g
Total Fat2.8 g
Saturated Fat0.4 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat1.6 g
Omega-30.2 g
Cholesterol1.4 mg
Sodium26 mg
Potassium231 mg
Calcium15 mg
Iron0.2 mg
Magnesium12 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C8.4 mg
Vitamin A26 mcg
Vitamin E0.4 mg
Vitamin K22 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate9.4 mcg
Choline5.3 mg
Caffeine0 mg
Water107 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 36. The excerpt below is the record exactly as published.
Cucumber Salad, No. 1 Peel small cucumbers cut in halves lengthwise and scoop out the centers. With this chop an equal amount of tomato, and season to taste. Fill the boats with this mixture, and place each on a lettuce leaf with a spoonful of mayonnaise or French dressing
Cook this with the app: pantry check, scaling, and the assistant.