Japanese

Sunomono Salad

Name: Sunomono Salad
Cuisine: Japanese
Ingredients: 3 cucumbers; Salt; 1 tablespoon vinegar; Ya pound lump crabmeat; 1 tablespoon sugar

From Dining in--Minneapolis/St. Paul cookbook, 1900

This salad is pure Japanese.

Presented as published in 1900. 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

344Calories

45 gProtein

30 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories344 kcal

Protein45 g

Carbohydrates30 g

Fiber0 g

Sugars13 g

Total Fat3.6 g

Saturated Fat0.5 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0.9 g

Cholesterol177 mg

Sodium674 mg

Potassium1767 mg

Calcium301 mg

Iron1.7 mg

Magnesium138 mg

Phosphorus659 mg

Zinc9.3 mg

Copper1.9 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C6.8 mg

Vitamin A4.5 mcg

Vitamin E0 mg

Vitamin K144 mcg

Vitamin B60.3 mg

Vitamin B1220 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)6.1 mg

Folate100 mcg

Choline0 mg

Caffeine0 mg

Water769 g

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 26. The excerpt below is the record exactly as published.

SUNOMONO SALAD 3 cucumbers Salt 1 tablespoon vinegar Ya pound lump crabmeat 1 tablespoon sugar

Cook this with the app: pantry check, scaling, and the assistant.