Boiled Cucumber with White Sauce
From Practical West African cookery, 1910
Presented as published in 1910. 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
205Calories
11 gProtein
26 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories205 kcal
Protein11 g
Carbohydrates26 g
Fiber0.5 g
Sugars13 g
Total Fat6.5 g
Saturated Fat3.8 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol19 mg
Sodium1605 mg
Potassium751 mg
Calcium348 mg
Iron0.6 mg
Magnesium51 mg
Phosphorus308 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A199 mcg
Vitamin E0.2 mg
Vitamin K50 mcg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.8 mg
Folate24 mcg
Choline0.1 mg
Caffeine0 mg
Water391 g
As published
This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 55. The excerpt below is the record exactly as published.
Boiled Cucumber with White Sauce. (II). 1 small cucumber. £ teaspoon pepper. £ teaspoon salt. 1 small teacup white sauce
Cook this with the app: pantry check, scaling, and the assistant.