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Cucumber Salad Sandwiches

Name: Cucumber Salad Sandwiches
Yield: 4 servings
Ingredients: Slice cucumbers very thin; a dressing of olive oil; lemon; salt; a dash of red pepper; between thin, small squares of white bread

From The Cook County cook book, 1912

Serves 4

Refreshing sandwich option.

Presented as published in 1912. 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

29Calories

1 gProtein

6 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories29 kcal

Protein1 g

Carbohydrates5.5 g

Fiber0.2 g

Sugars0.5 g

Total Fat0.4 g

Saturated Fat0.6 g

Monounsaturated Fat2.4 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol0 mg

Sodium33 mg

Potassium110 mg

Calcium23 mg

Iron0.3 mg

Magnesium7.8 mg

Phosphorus21 mg

Zinc0.2 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C10 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K12 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.4 mg

Folate3.7 mcg

Choline0.2 mg

Caffeine0 mg

Water60 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 86. The excerpt below is the record exactly as published.

CUCUMBER SALAD SANDWICHES.— Slice cucumbers very thin, put on them a dressing of olive oil, lemon, salt, and a dash of red pepper. Let stand 1 hr.; lay between thin, small squares of white bread

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