Cucumber Sauce
From How to cook vegetables, 1911
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
654Calories
7 gProtein
20 gCarbs
60 gFat
Full nutrition (33 nutrients)
Calories654 kcal
Protein7.5 g
Carbohydrates20 g
Fiber0.4 g
Sugars6.9 g
Total Fat60 g
Saturated Fat29 g
Monounsaturated Fat15 g
Polyunsaturated Fat6.5 g
Cholesterol132 mg
Sodium684 mg
Potassium331 mg
Calcium228 mg
Iron0.5 mg
Magnesium26 mg
Phosphorus195 mg
Zinc0.8 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.5 mcg
Vitamin C1.7 mg
Vitamin A134 mcg
Vitamin E0.9 mg
Vitamin K20 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate12 mcg
Choline20 mg
Caffeine0 mg
Water183 g
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 105. The excerpt below is the record exactly as published.
a gill of Bechamel sauce ; season to taste, strain again, and place on the ice. Whip up I gill of cream, and add to it 2 to 3 table- spoonsful of mayonnaise sauce ; into this stir the cold cucumber sauce
Cook this with the app: pantry check, scaling, and the assistant.