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Brown Cucumber Sauce
From Soyer's standard cookery, 1912
Serves 1
Presented as published in 1912. 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
441Calories
24 gProtein
19 gCarbs
41 gFat
Full nutrition (33 nutrients)
Calories441 kcal
Protein24 g
Carbohydrates19 g
Fiber2.6 g
Sugars1.9 g
Total Fat41 g
Saturated Fat0.4 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.3 g
Cholesterol37 mg
Sodium1935 mg
Potassium1086 mg
Calcium69 mg
Iron1.7 mg
Magnesium64 mg
Phosphorus296 mg
Zinc2.8 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A1.2 mcg
Vitamin E0 mg
Vitamin K48 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.4 mg
Folate72 mcg
Choline11 mg
Caffeine0 mg
Water396 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 44. The excerpt below is the record exactly as published.
Brown Cucumber Sauce. Peel a small fresh cucumber, cut it in neat pieces, put in a stewpan with a little sugar, add half an ounce of butter, set it on a slow fire, stir it now and then, add twelve tablespoon- fuls of brown sauce, and eight of broth
Cook this with the app: pantry check, scaling, and the assistant.