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Cucumber Salad to Serve with Fish
From Scientific cooking with scientific methods, 1911
Serves 4
Presented as published in 1911. 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
34Calories
1 gProtein
7 gCarbs
0 gFat
Full nutrition (18 nutrients)
Calories34 kcal
Protein1.4 g
Carbohydrates6.5 g
Total Fat0.2 g
Sodium25 mg
Potassium294 mg
Calcium29 mg
Iron0 mg
Magnesium15 mg
Phosphorus40 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin K43 mcg
Vitamin B60.1 mg
Thiamin (B1)0.1 mg
Niacin (B3)0.3 mg
Water191 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 123. The excerpt below is the record exactly as published.
Cucumber Salad to Serve w^ith Fish. Pare cucumber, cut lengthwise, and lay in ice-water for an hour. Lay fiat on platter and cut into thin slices without spoiling the original shape. Surround with lettuce cut in ribbon
Cook this with the app: pantry check, scaling, and the assistant.