Cucumber Sauce
From The Gertrude Bobbitt Circle cook book, 1948
Good with sea foods — Shrimp, Lobster or Crab. Mrs. Roy Burdette, Jr.
Presented as published in 1948. 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
523Calories
7 gProtein
30 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories523 kcal
Protein7.1 g
Carbohydrates30 g
Fiber6.3 g
Sugars0.2 g
Total Fat43 g
Saturated Fat24 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol121 mg
Sodium327 mg
Potassium1020 mg
Calcium239 mg
Iron2.4 mg
Magnesium84 mg
Phosphorus186 mg
Zinc1.3 mg
Copper0.5 mg
Manganese3.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A6.8 mcg
Vitamin E0.3 mg
Vitamin K125 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate4.3 mcg
Choline2.8 mg
Caffeine0 mg
Water423 g
As published
This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 66. The excerpt below is the record exactly as published.
CUCUMBER SAUCE y2 cup cream 2 tablespoon vinegar y± teaspoon salt l1/^ cups chopped cucumber Pepper
Cook this with the app: pantry check, scaling, and the assistant.