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Novel Cucumber Sandwiches

Name: Novel Cucumber Sandwiches
Yield: 3 servings
Ingredients: 1 cupful of peeled cucumbers; half the quantity of chopped nut meats; 1 cupful of shredded lettuce; 1/4 of a teaspoonful of chopped white onion; sufficient mayonnaise to moisten

From The Henderson cook book, 1914

Serves 3

Presented as published in 1914. 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

25Calories

1 gProtein

5 gCarbs

0 gFat

Full nutrition (20 nutrients)

Calories25 kcal

Protein1 g

Carbohydrates4.8 g

Fiber0 g

Sugars0 g

Total Fat0.2 g

Sodium13 mg

Potassium232 mg

Calcium23 mg

Iron0 mg

Magnesium12 mg

Phosphorus32 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin K33 mcg

Vitamin B60 mg

Thiamin (B1)0 mg

Niacin (B3)0.2 mg

Water144 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 26. The excerpt below is the record exactly as published.

NOVEL CUCUMBER SANDWICHES. Chop as finely as possible peeled cucumbers that have stood for three hours in salted ice water ; then drain and add half the quantity of chopped nut meats, 1 cupful of shredded lettuce, V4 of a teaspoonful of chopped white onion and suffi- cient mayonnaise to moiste

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