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Cucumbers (to Dress)
From The white ribbon cook book, 1894
Serves 4
Presented as published in 1894. 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
91Calories
0 gProtein
0 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories91 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat10 g
Saturated Fat0.8 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol0 mg
Sodium0.1 mg
Potassium0.1 mg
Calcium0.2 mg
Iron0 mg
Magnesium0 mg
Phosphorus0.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E3.5 mg
Vitamin K0.7 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
Water3 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 51. The excerpt below is the record exactly as published.
Cucumbers (to Dress) — Pare and cut the cucumbers into slices as thin as a wafer (it is better to commence at the thick end). Place in a glass dish; sprinkle with salt and pepper and pour over it ^'^ teacupful vinegar and 3 table- spoonfuls salad oi
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