Cucumber Cocktail
A historical recipe from What to drink, by Stockbridge, Bertha E. L. (Bertha Edson Lay) (1920).
A historical recipe
What to drink: The blue book of beverages; recipes and directions for making and serving non-alcoholic drinks for all occasions, by Stockbridge, Bertha E. L. (Bertha Edson Lay) (1920). Project Gutenberg eBook #76921.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 4 ingredients
- 2 tablespoonfuls of peeled
- ½ teaspoonful of grated horse-radish
- ¼ teaspoonful of chopped onion
- 1 teaspoonful of chopped celery
Possible health benefits
General information, not medical advice.
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Celery
High in vitamin K · 29 µg per 100 g, 39% of the reference intake per 100 g
- Vitamin K contributes to normal blood clotting.
- Vitamin K contributes to the maintenance of normal bones.
Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet
Source of folate · 36 µg per 100 g, 18% of the reference intake per 100 g
- Folate contributes to maternal tissue growth during pregnancy.
- Folate contributes to normal amino acid synthesis.
- Folate contributes to normal blood formation.
5 more authorised claims
- Folate contributes to normal homocysteine metabolism.
- Folate contributes to normal psychological function.
- Folate contributes to the normal function of the immune system.
- Folate contributes to the reduction of tiredness and fatigue.
- Folate has a role in the process of cell division.
Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet
Source of protein · 0.7 g per 100 g, 20% of the energy from protein
- Protein contributes to a growth in muscle mass.
- Protein contributes to the maintenance of muscle mass.
- Protein contributes to the maintenance of normal bones.
Nutrients per 100 g of “Celery, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- For individual portion use the following: 2 tablespoonfuls of peeled, chopped cucumber, ½ teaspoonful of grated horse-radish, ¼ teaspoonful of chopped onion, 1 teaspoonful of chopped celery, ½ teaspoonful of chopped radish (not peeled), Salt, French dressing, Paprika.
- Chop the cucumber, celery, onion and radish;
- mix with the horse-radish, and salt to taste.
- Drain and mix with a little French dressing, place in either sherbet or cocktail glasses, which have been chilled, and serve very cold.
- Berry forks, oyster forks, or small salad forks are best to use for vegetable cocktails.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board
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Grater
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Vegetable peeler
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Colander