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Cucumber Salad (Salade de Concombres)
From Cookery for every household, 1914
Serves 4
When served as an accompaniment to salmon the oil and onion should be omitted and vinegar only used with the seasoning.
Presented as published in 1914. 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
32Calories
2 gProtein
7 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories32 kcal
Protein1.7 g
Carbohydrates7 g
Fiber2 g
Sugars1.7 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium13 mg
Potassium292 mg
Calcium62 mg
Iron1.1 mg
Magnesium20 mg
Phosphorus39 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A38 mcg
Vitamin E0.4 mg
Vitamin K167 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate48 mcg
Choline4.3 mg
Caffeine0 mg
Water115 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 284. The excerpt below is the record exactly as published.
Cucumber Salad (Salade de Concombres) Cucumber. I 2 or 3 spring onions. White pepper, salt. I Salad dressing, No. 748.
Cook this with the app: pantry check, scaling, and the assistant.