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Cucumber Sandwiches
From Kirmess cook book, 1907
Serves 1
Use soon after preparation.
Presented as published in 1907. 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
364Calories
7 gProtein
36 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories364 kcal
Protein7.1 g
Carbohydrates36 g
Fiber1.4 g
Sugars3.3 g
Total Fat21 g
Saturated Fat3.4 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat12 g
Omega-31.5 g
Cholesterol11 mg
Sodium448 mg
Potassium415 mg
Calcium161 mg
Iron2.1 mg
Magnesium37 mg
Phosphorus119 mg
Zinc1 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A4 mcg
Vitamin E0.8 mg
Vitamin K89 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.9 mg
Folate1.3 mcg
Choline8.6 mg
Caffeine0 mg
Water219 g
As published
This recipe was extracted from Kirmess cook book (1907), page 151. The excerpt below is the record exactly as published.
CUCUMBER SANDWICHES. Miss Cawles, Philadelphia. Use cucumbers in which the seeds are quite small and soft. Pare them and cut in very thin slices with a sharp knife. Soak in slightly salted ice water for fiif- teen minutes^ then drain and dry on a soft cloth. Dip each slice into mayonnaise and arrange between thin slices of unbuttered bread
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