Cucumber Puree

Name: Cucumber Puree
Ingredients: Two large Cucumbers; One quart of Milk; One ounce of Butter; One and a half ounces of Flour; One tablespoonful of grated Onion; One tablespoonful of Cream; Pepper to taste

From The Apsley cookery book, 1905

Presented as published in 1905. 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

858Calories

39 gProtein

91 gCarbs

61 gFat

Full nutrition (34 nutrients)

Calories858 kcal

Protein39 g

Carbohydrates91 g

Fiber0.2 g

Sugars47 g

Total Fat61 g

Saturated Fat21 g

Monounsaturated Fat7.8 g

Polyunsaturated Fat1.1 g

Omega-30.1 g

Cholesterol198 mg

Sodium384 mg

Potassium2232 mg

Calcium1287 mg

Iron2.4 mg

Magnesium170 mg

Phosphorus1140 mg

Zinc5.3 mg

Copper0.3 mg

Manganese0.7 mg

Vitamin D9.4 mcg

Vitamin C0.7 mg

Vitamin A312 mcg

Vitamin E0.5 mg

Vitamin K96 mcg

Vitamin B60.6 mg

Vitamin B125.3 mcg

Thiamin (B1)1 mg

Riboflavin (B2)1.5 mg

Niacin (B3)3.9 mg

Folate70 mcg

Choline174 mg

Caffeine0 mg

Water1268 g

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 12. The excerpt below is the record exactly as published.

Cucumber Puree. Ingredients. Two large Cucumbers. One quart of Milk. One ounce of Butter. One and a half ounces of Flour. One tablespoonful of grated Onion. One tablespoonful of Cream. Pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.