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Cucumber Sauce

Name: Cucumber Sauce
Yield: 1 servings
Ingredients: a seasoning of white pepper; salt; a small quantity of mace; thicken the gravy with butter and flour; a little cream; a little cucumber ketchup

From Banquets of the nations, 1911

Serves 1

Presented as published in 1911. 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

498Calories

7 gProtein

88 gCarbs

18 gFat

Full nutrition (33 nutrients)

Calories498 kcal

Protein7 g

Carbohydrates88 g

Fiber5.7 g

Sugars43 g

Total Fat18 g

Saturated Fat7.5 g

Monounsaturated Fat4.7 g

Polyunsaturated Fat1.2 g

Cholesterol26 mg

Sodium1840 mg

Potassium736 mg

Calcium113 mg

Iron5.6 mg

Magnesium75 mg

Phosphorus121 mg

Zinc1.2 mg

Copper0.8 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C13 mg

Vitamin A62 mcg

Vitamin E2.9 mg

Vitamin K6.6 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)4.9 mg

Folate77 mcg

Choline25 mg

Caffeine0 mg

Water156 g

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 203. The excerpt below is the record exactly as published.

cucumber sauce over, and serve young peas or French beans with them. 5*2 ROUMANIA Cucumber Sauce. Strain the above liquor (same quantity of veal stock would do). Add a seasoning of white pepper, salt, and a small quantity of mace ; thicken the gravy with butter and flour ; and add a little cream

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