vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cucumber Sauce
From Scientific cooking with scientific methods, 1911
Serves 1
This is a fine fish course for a hot day.
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
842Calories
6 gProtein
17 gCarbs
84 gFat
Full nutrition (34 nutrients)
Calories842 kcal
Protein6.1 g
Carbohydrates17 g
Fiber0.1 g
Sugars0.8 g
Total Fat84 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol241 mg
Sodium52 mg
Potassium599 mg
Calcium178 mg
Iron0 mg
Magnesium36 mg
Phosphorus182 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K54 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate6.2 mcg
Choline1.6 mg
Caffeine0 mg
Water357 g
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 89. The excerpt below is the record exactly as published.
Cucumber Sauce. 1 can salmon steak. Yolks 2 eggs. 1 tablespoon sugar. 1 tablespoon melted butter. 1 teaspoon mustard. % cup cream. ■y2 tablespoon flour. % cup vinegar. A little cayenne. 2 tablespoons cold water. 1 tablespoon granulated gelatine. Soak gelatine in the cold water. Mix dry ingredi- ents, and add egg yolks, vinegar and cream. Cook in double boiler until it is thick, stirring constantly. Add to the salmon that has been removed from the can, rinsed in hot water and broken into flakes. Fill in- dividual moulds and serve with cucumber sauce. It must be thoroughly chilled. Cucumber Sauce. P>eat one cup of double cream until stiff and firm. Season with salt and a little white pepper. Add gradu- ENTREES. 193 ally two tablespoons of lemon juice and one large or two small cucumbers
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