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Cucumber Sauce

Name: Cucumber Sauce
Yield: 1 servings
Ingredients: half a pint of Espagnole sauce; the same quantity of gravy; a cucumber of ordinary size; soaked in vinegar and salt for at least half an hour; sprinkle over it a little more salt; salt and pepper

From Practical household cookery, 1891

Serves 1

Presented as published in 1891. 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

645Calories

37 gProtein

32 gCarbs

44 gFat

Full nutrition (33 nutrients)

Calories645 kcal

Protein37 g

Carbohydrates32 g

Fiber4.2 g

Sugars0 g

Total Fat44 g

Saturated Fat2.4 g

Monounsaturated Fat2.5 g

Polyunsaturated Fat0.2 g

Cholesterol7.1 mg

Sodium7244 mg

Potassium1358 mg

Calcium91 mg

Iron3.6 mg

Magnesium77 mg

Phosphorus404 mg

Zinc5.7 mg

Copper0.7 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C42 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K48 mcg

Vitamin B60.8 mg

Vitamin B120.2 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.5 mg

Niacin (B3)7.6 mg

Folate148 mcg

Choline15 mg

Caffeine0 mg

Water521 g

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 44. The excerpt below is the record exactly as published.

CUCUMBER SAUCE. Put in a stewpan half a pint of Espagnole sauce and the same quantity of gravy, reduce this to half by a quick boiling, then add a cucumber of ordinary size, peeled and cut in thin slices, which must have been previously soaked in vinegar and salt for at least half an hour ; sprinkle over it a little more salt and pepper

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