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Cucumbers Raw
From Virginia Cookery-book, 1884
Serves 4
Cucumbers should be freshly gathered for best results.
Presented as published in 1884. 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
26Calories
1 gProtein
5 gCarbs
0 gFat
Full nutrition (17 nutrients)
Calories26 kcal
Protein1 g
Carbohydrates5 g
Fiber0.1 g
Sugars0.4 g
Total Fat0.3 g
Sodium2.4 mg
Potassium266 mg
Calcium26 mg
Iron0 mg
Magnesium16 mg
Phosphorus37 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin K36 mcg
Water151 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 77. The excerpt below is the record exactly as published.
sprinkle with salt and pepper, also a suspicion of sugar, if you like, and your task is done. Many persons, however, greatly relish the addition of onion; therefore ascertain the taste of the persons for whom your dish is destined. If they like onions, slice very thin one of the white, silver-skinned, variety^ after washing and peeling It. Intersperse the onion with ou- VmOINIA COOKEHT-BOOK, 159 cumber, and treat otherwise as directed above. Three medium-sized cucumbers
Cook this with the app: pantry check, scaling, and the assistant.