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Cucumber Sauce
From Miss Corson's practical American cookery and household management, 1885
Serves 4
Presented as published in 1885. 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
34Calories
1 gProtein
7 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories34 kcal
Protein1.3 g
Carbohydrates6.8 g
Fiber0.7 g
Sugars1.6 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0.2 mg
Sodium43 mg
Potassium230 mg
Calcium25 mg
Iron0.1 mg
Magnesium14 mg
Phosphorus36 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K24 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate7.3 mcg
Choline2.7 mg
Caffeine0 mg
Water135 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 190. The excerpt below is the record exactly as published.
cucumber sauce in a gravy-boat with it. CUCUMBER SAUCE. Peel two large cucumbers, cut them in thin slices, and let them fall into salted cold water ; peel and slice one medii^m- sized onion, put it into a saucepan with the cucumbers, and enough broth or gravy to cover them, and let them stew for fifteen minutes ; then season the sauce highly with salt and pepper, and a tablespoonful of lemon-juice or vinegar
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