Cucumber Sambal
From Hilda's "where is it?" of recipes, 1891
Presented as published in 1891. 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
61Calories
3 gProtein
15 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories61 kcal
Protein3.4 g
Carbohydrates15 g
Fiber6.3 g
Sugars6.4 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium20 mg
Potassium826 mg
Calcium148 mg
Iron2.2 mg
Magnesium57 mg
Phosphorus104 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K48 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate11 mcg
Choline5.1 mg
Caffeine0 mg
Water418 g
As published
This recipe was extracted from Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 20. The excerpt below is the record exactly as published.
UCUMBER "SAMBAL," (A Malay Dish.) Ingredients. • young Cucumbers. Vinegar, or Lemon. Cayenne. Salt. Soy. A Spring Onion
Cook this with the app: pantry check, scaling, and the assistant.