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Cucumber Salad with Sour Cream
From The art of German cooking and baking, 1922
Serves 1
Presented as published in 1922. 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
872Calories
7 gProtein
21 gCarbs
84 gFat
Full nutrition (33 nutrients)
Calories872 kcal
Protein7.2 g
Carbohydrates21 g
Fiber0 g
Sugars0 g
Total Fat84 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Cholesterol241 mg
Sodium3555 mg
Potassium908 mg
Calcium213 mg
Iron0 mg
Magnesium55 mg
Phosphorus228 mg
Zinc1.4 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K102 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water548 g
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 100. The excerpt below is the record exactly as published.
CUCUMBER SALAD WITH SOUR CREAM. 2 large cucumbers V2 pt. thick sour cream % tbsp. of salt, for salting 2 tbsps. of vinegar 1 pinch of pepper
Cook this with the app: pantry check, scaling, and the assistant.