vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cucumber with Dressing
From The national course in home economics, 1917
Serves 2
Recipe by Nellie R.
Presented as published in 1917. 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
40Calories
2 gProtein
7 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories40 kcal
Protein1.5 g
Carbohydrates7.1 g
Fiber3.4 g
Sugars1.3 g
Total Fat2.2 g
Saturated Fat2.5 g
Monounsaturated Fat9.8 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol0 mg
Sodium587 mg
Potassium251 mg
Calcium19 mg
Iron1 mg
Magnesium19 mg
Phosphorus37 mg
Zinc0.3 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C9.6 mg
Vitamin A260 mcg
Vitamin E3.7 mg
Vitamin K10 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate13 mcg
Choline6.4 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 329. The excerpt below is the record exactly as published.
CUCUMBER WITH DRESSING. Peel the cucumbers and let them stand in ice water for one hour. Then slice and place in a bowl. Pour over a mixture of one tablespoon- ful of lemon or vinegar, two tablespoonfuls of olive oil, one-half teaspoon- ful of salt and a dash of cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.