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Cucumber Salad, No. 2
From The Twin-city housewife, 1920
Serves 2
Serve with fish course.
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
723Calories
1 gProtein
7 gCarbs
79 gFat
Full nutrition (29 nutrients)
Calories723 kcal
Protein0.7 g
Carbohydrates6.8 g
Fiber0 g
Total Fat79 g
Saturated Fat14 g
Monounsaturated Fat23 g
Polyunsaturated Fat38 g
Cholesterol0 mg
Sodium738 mg
Potassium197 mg
Calcium23 mg
Iron0.2 mg
Magnesium10 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin C0.7 mg
Vitamin A29 mcg
Vitamin E9 mg
Vitamin K24 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Water123 g
Estimated from matched ingredients across 2 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. 2 Remove thick slices from ends of cucumbers, cut off a thick paring and with a sharp pointed knife cut five parallel grooves lengthwise the cucumber at equal distances; then cut thin parallel slices crosswise, keeping cucumber in its original shape. Arrange on lettuce leaves and pour over it French dressing
Cook this with the app: pantry check, scaling, and the assistant.