vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Frozen Cucumber Salad
From How we cook in Tennessee .., 1906
Serves 4
Presented as published in 1906. 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
107Calories
2 gProtein
14 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories107 kcal
Protein2.4 g
Carbohydrates14 g
Fiber2.2 g
Sugars1.7 g
Total Fat5.3 g
Saturated Fat0.8 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat2.9 g
Omega-30.3 g
Cholesterol2.6 mg
Sodium55 mg
Potassium506 mg
Calcium74 mg
Iron0.7 mg
Magnesium36 mg
Phosphorus71 mg
Zinc0.6 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A2.7 mcg
Vitamin E0.3 mg
Vitamin K69 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate8.5 mcg
Choline5.1 mg
Caffeine0 mg
Water237 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 48. The excerpt below is the record exactly as published.
Frozen Cucumber Salad. — Take large cucumbers and cut in oblong halves, scrape out inside into a pulp, take out as many seeds as possible, then chop very fine celery, onions and green pepper. Make mayonnaise (and use lavishly) with equal parts of hard boiled and raw yolks. Proportions — About four large cucumbers, one stalk of celery, one green pepper, one large onion
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