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Cucumber with Dressing
From The Cook County cook book, 1912
Serves 3
Presented as published in 1912. 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
32Calories
1 gProtein
7 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories32 kcal
Protein1.3 g
Carbohydrates7.3 g
Fiber2.1 g
Sugars0.1 g
Total Fat0.4 g
Saturated Fat1.5 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol0 mg
Sodium392 mg
Potassium224 mg
Calcium48 mg
Iron0.8 mg
Magnesium21 mg
Phosphorus29 mg
Zinc0.2 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A2.3 mcg
Vitamin E0.1 mg
Vitamin K30 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.4 mcg
Choline0.9 mg
Caffeine0 mg
Water65 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 271. The excerpt below is the record exactly as published.
CUCUMBER WITH DRESSING.— Peel the cucumbers and let them stand in ice water for 1 hr. Slice and place in a bowl. Pour over a mixture of 1 tablespoon of lemon or vinegar, 2 table- spoons of olive oil, Yz teaspoon of salt, and a dash of pepper
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