vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Cucumber Sandwich
From Kentucky receipt book, 1903
Serves 6
Serve chilled.
Presented as published in 1903. 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
48Calories
2 gProtein
9 gCarbs
1 gFat
Full nutrition (25 nutrients)
Calories48 kcal
Protein1.8 g
Carbohydrates8.9 g
Fiber0.2 g
Sugars0.5 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Sodium50 mg
Potassium238 mg
Calcium43 mg
Iron0.3 mg
Magnesium16 mg
Phosphorus42 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin K32 mcg
Vitamin B60 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Water131 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 75. The excerpt below is the record exactly as published.
Cucumber Sandwich. Four cucumbers peeled and grated ; put on sieve to drain. Cut fresh bread in thin slices, or cut with a biscuit cutter, butter care- fully, then have a mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.