Creme de Concombres
From The "Queen" cookery books: Entrees, 1901
Can be colored green with food coloring.
Presented as published in 1901. 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
277Calories
12 gProtein
29 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories277 kcal
Protein12 g
Carbohydrates29 g
Fiber0.2 g
Sugars15 g
Total Fat13 g
Saturated Fat7.8 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol41 mg
Sodium441 mg
Potassium778 mg
Calcium372 mg
Iron0.5 mg
Magnesium52 mg
Phosphorus333 mg
Zinc1.6 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A254 mcg
Vitamin E0.4 mg
Vitamin K49 mcg
Vitamin B60.1 mg
Vitamin B121.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.8 mg
Folate25 mcg
Choline4.9 mg
Caffeine0 mg
Water408 g
As published
This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 96. The excerpt below is the record exactly as published.
Creme de concombres, a most delicate accompaniment for lamb cutlets, &c., is made by stewing a small cucumber in white stock till tender enough to sieve, moistening it with a little more stock or milk and reducing it over the fire to a thick puree. Then dilute this with a short half pint of bechamel, season to taste with white pepper, and just let it heat for a few minutes (but not boil) in the bain-marie, and at the last stir in a couple of spoonfuls of stiffly whipped cream
Cook this with the app: pantry check, scaling, and the assistant.