Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one-half cucumber
- 1 peeled tomato
- 5 medium sized nasturtium leaves
- 1 small onion
Directions
Take cucumbers, peel them and cut in halves lengthwise. Scoop out all the seeds and lay in ice cold water until ready to serve. (One-half cucumber for each person to be served.) For each cucumber chop fine 1 peeled tomato, 4 or 5 medium sized nasturtium leaves, 1 small onion and y2 cup chopped cab- bage. Make a white mayonnaise dressing. Mix y2 cupful of it with vegetables. Fill each cucumber boat with salad. Use nasturtium leaves and blossoms for garnishing instead of let- tuce. Mrs. F. E. Hubbard.
"What moistens the lip and zvhat brightens the eye, What calls back the past like the rich pumpkin pie?"
— Whittier.
The water used in making pastry should always be cold, and in summer ice water is the best. Fruit and filling should always be cold when put into the crust.