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To Dress Cucumbers
From Twentieth century home cook book, 1905
Serves 4
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
11Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories11 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.2 mg
Potassium1.2 mg
Calcium3.6 mg
Iron0 mg
Magnesium0.6 mg
Phosphorus2.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water57 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 99. The excerpt below is the record exactly as published.
TO DRESS CUCUMBERS. Cucumbers should be gathered very early in the morrimg, and put in cold water, where they should remain until about an hour before needed, having been peeled. Then slice the cucumber as thin as possible and drop into ice water ; let them remain in this until ready to be eaten ; then VEGETABLES. 185 drain off every particle of water, till a dish with alternate layers of the cucumber and white onion sliced thin. Season with salt and pepper. Pour a cup of vinegar over it, and place a lump of ice on top
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