Cucumber a la Poulette
From 365 tasty dishes, 1906
Presented as published in 1906. 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
442Calories
27 gProtein
44 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories442 kcal
Protein27 g
Carbohydrates44 g
Fiber0.3 g
Sugars13 g
Total Fat17 g
Saturated Fat6.9 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol391 mg
Sodium590 mg
Potassium1898 mg
Calcium497 mg
Iron2.3 mg
Magnesium122 mg
Phosphorus644 mg
Zinc4 mg
Copper0.6 mg
Manganese0.8 mg
Vitamin D2 mcg
Vitamin C2 mg
Vitamin A359 mcg
Vitamin E1.2 mg
Vitamin K193 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.8 mg
Folate72 mcg
Choline294 mg
Caffeine0 mg
Water1047 g
As published
This recipe was extracted from 365 tasty dishes (1906), page 37. The excerpt below is the record exactly as published.
Cucumber a la Poulette. Cucumbers make a savory lunch dish when served in a poulette sauce. To }i pint of plain white sauce add 4 cucumbers after par- ing, cutting them in inch pieces and simmer- ing them in salted water for twenty minutes. Cook gently ten minutes in the sauce then add I teaspoonful of lemon juice, i teaspoon- ful of chopped parsley and the beaten yolks of 2 eggs. Stir for a moment then take from the fire. 29. — Potato Quenelles. Boil and mash while hot sufficient potatoes to make 3 cupfuls. Mix with them 2 tablespoonfuls of butter, salt and pepper to taste, 3 tablespoonfuls of cream, i teaspoonful of chopped parsley,
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.