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Frozen Cucumber Salad
From Kentucky receipt book, 1903
Serves 2
Presented as published in 1903. 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
803Calories
3 gProtein
9 gCarbs
84 gFat
Full nutrition (34 nutrients)
Calories803 kcal
Protein2.9 g
Carbohydrates9.1 g
Fiber0.4 g
Sugars2.1 g
Total Fat84 g
Saturated Fat13 g
Monounsaturated Fat19 g
Polyunsaturated Fat49 g
Omega-35.9 g
Cholesterol46 mg
Sodium808 mg
Potassium443 mg
Calcium62 mg
Iron0.5 mg
Magnesium29 mg
Phosphorus81 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C8.3 mg
Vitamin A48 mcg
Vitamin E3.7 mg
Vitamin K258 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate21 mcg
Choline39 mg
Caffeine0 mg
Water249 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 110. The excerpt below is the record exactly as published.
Frozen Cucumber Salad. Take 6 large green cucumbers, cut a slice lengthwise from each and with a silver spoon remove the seed and pulp. Put hulls in cold water until ready to use. Peel and chop coarsely 2 whole cticum- bers. Add to them the seed and pulp of the other 6 ; let it remain in salted ice water 1 hour. Cucumbers should have thick peeling taken off, as they are bitter near the skin. Put pulp on a sieve to drain, then add 2 tablespoons of chopped celery, 2 tablespoons of chopped chives, 1 teaspoon grated onion, 1 tablespoon Durkee's dressing and one cup of mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.