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Cucumbers, Side Dish
From The table, 1889
Serves 2
Presented as published in 1889. 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
33Calories
1 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories33 kcal
Protein1.3 g
Carbohydrates5.9 g
Fiber0 g
Sugars0 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.2 mg
Potassium340 mg
Calcium33 mg
Iron0 mg
Magnesium20 mg
Phosphorus47 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K48 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water199 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 131. The excerpt below is the record exactly as published.
Cucumbers, side dish. — Take two medium-sized, fine cicum- bers, peel neatly, and cut them in thin slices. Place in a bowl with a good pinch of salt, and put them in a cold place for two hours. Then drain the liquid off, and season with half a pinch of pepper, a tablespoon- ful of vinegar, and the same quantity of oil
Cook this with the app: pantry check, scaling, and the assistant.