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Stuffed Cucumber Salad
From Superior cook book, 1905
Serves 3
Presented as published in 1905. 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
17Calories
1 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories17 kcal
Protein0.7 g
Carbohydrates3.3 g
Fiber0.5 g
Sugars1.1 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium16 mg
Potassium209 mg
Calcium18 mg
Iron0.1 mg
Magnesium11 mg
Phosphorus23 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6.4 mg
Vitamin A20 mcg
Vitamin E0.2 mg
Vitamin K25 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate7 mcg
Choline2.8 mg
Caffeine0 mg
Water93 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 34. The excerpt below is the record exactly as published.
Stuffed Cucumber Salad. Cut the Intter [loint from the ends ol' "j n)ediuni sized cucundjers. ]-)eel them, and cut them into hahcs lengthwise; scra])e out the seeds, and lay the cucumbers in ice water for an lioui- or mtjre. i'eel one tomato, cut it in half, and I'emove the seeds; chop the solid paii with half a slice of oni(_)n, 1 stalk' ol' celerv and a sj^rig of parsley
Cook this with the app: pantry check, scaling, and the assistant.