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Concombres a la Sutton
From The housewife's referee, 1898
Serves 2
Presented as published in 1898. 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
137Calories
3 gProtein
18 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories137 kcal
Protein2.9 g
Carbohydrates18 g
Fiber2.2 g
Sugars2 g
Total Fat5.9 g
Saturated Fat3 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol15 mg
Sodium343 mg
Potassium484 mg
Calcium55 mg
Iron0.3 mg
Magnesium26 mg
Phosphorus93 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C0.1 mg
Vitamin A61 mcg
Vitamin E0.3 mg
Vitamin K27 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate6.9 mcg
Choline18 mg
Caffeine0 mg
Water186 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 113. The excerpt below is the record exactly as published.
Concombres a la Sutton. — Boil a large cucumber till quite tender, drain and remove all the green rind, cut into little rounds about half an inch thick, take out the seeds and arrange neatly on a hot dish with a wall of mashed potatoes round ; fill each case with a highly seasoned mince ; put into the oven for a few minutes to get thoroughly hot, and pour round the dish a thick brown gravy seasoned with tarragon vinegar. Sprinkle a little very finely chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.