Cold Cucumber Sauce
From How to cook vegetables, 1911
Presented as published in 1911. 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
231Calories
7 gProtein
20 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories231 kcal
Protein6.7 g
Carbohydrates20 g
Fiber0.3 g
Sugars5.5 g
Total Fat14 g
Saturated Fat3.6 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat3.6 g
Cholesterol8.8 mg
Sodium447 mg
Potassium705 mg
Calcium196 mg
Iron0.4 mg
Magnesium48 mg
Phosphorus192 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D1.5 mcg
Vitamin C1 mg
Vitamin A130 mcg
Vitamin E0.4 mg
Vitamin K73 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate10 mcg
Choline18 mg
Caffeine0 mg
Water381 g
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 105. The excerpt below is the record exactly as published.
Cold Cucumber Sauce. Peel a small, or half a large cucumber, cut it into pieces, and boil till tender in salted water or white stock. Drain well, and rub it through a fine sieve. Put the pulp into a small stew-pan, and let reduce to half its quantity with a gill of Bechamel sauce ; season to taste, strain again, and place on the ice. Whip up I gill of cream, and add to it 2 to 3 table- spoonsful of mayonnaise sauce
Cook this with the app: pantry check, scaling, and the assistant.