vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cucumber Sauce
From The Portland Woman's Exchange Cook Book, 1913
Serves 4
Must be very cold.
Presented as published in 1913. 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
125Calories
2 gProtein
11 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories125 kcal
Protein2.2 g
Carbohydrates11 g
Fiber0.8 g
Sugars1.6 g
Total Fat8.2 g
Saturated Fat4.5 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol23 mg
Sodium593 mg
Potassium427 mg
Calcium58 mg
Iron0.2 mg
Magnesium27 mg
Phosphorus71 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K50 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate7.2 mcg
Choline2.4 mg
Caffeine0 mg
Water245 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 17. The excerpt below is the record exactly as published.
Cucumber Sauce. Pare and grate over a sieve 4 large cucumbers. When drained, turn pulp into a bowl; add a teaspoon pepper, a medium sized onion grated, a level teaspoon salt, 2 of taragon vinegar. Set on ice and just before serving add 6 tablespoons cream
Cook this with the app: pantry check, scaling, and the assistant.