Cucumber Sandwiches

Name: Cucumber Sandwiches
Ingredients: 1 small onion; 1 green pepper; 2 tbsps. of parsley; mashed yolks of 3 hard-boiled eggs; soften with creamed butter; a very little tarragon vinegar; thin slices of white bread; very thin slices of cucumber

From One hundred picnic suggestions, 1915

Cucumber should be laid in French dressing for an hour or more.

Presented as published in 1915. 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

387Calories

13 gProtein

74 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories387 kcal

Protein13 g

Carbohydrates74 g

Fiber5.6 g

Sugars13 g

Total Fat4.5 g

Saturated Fat1.1 g

Monounsaturated Fat0.9 g

Polyunsaturated Fat2.3 g

Omega-30.2 g

Cholesterol0 mg

Sodium583 mg

Potassium409 mg

Calcium300 mg

Iron4.9 mg

Magnesium52 mg

Phosphorus184 mg

Zinc1.4 mg

Copper0.2 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C23 mg

Vitamin A37 mcg

Vitamin E0.1 mg

Vitamin K146 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.3 mg

Niacin (B3)6 mg

Folate42 mcg

Choline10 mg

Caffeine0 mg

Water184 g

As published

This recipe was extracted from One hundred picnic suggestions (1915) by Linda Hull Larned, page 3. The excerpt below is the record exactly as published.

Cucumber Sandwiches Cover with cold water 1 small onion, 1 green pepper, and 2 tbsps. of parsley, all minced fine, boil until ten- der, drain and mash, and add to the mashed yolks of 3 hard-boiled eggs. Soften with creamed butter, add a very little tarragon vinegar, and spread on thin slices of white bread. Cover with very thin slices of cu- cumb

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