Cucumber Sauce

Name: Cucumber Sauce
Ingredients: 1 large cucumber; cup whipped cream; 4 drops of onion juice; teaspoon salt; teaspoon of parsley; Few grains pepper; teaspoon Tarragon vinegar

From The blue ribbon cook book, 1904

Presented as published in 1904. 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

573Calories

12 gProtein

77 gCarbs

27 gFat

Full nutrition (33 nutrients)

Calories573 kcal

Protein12 g

Carbohydrates77 g

Fiber10 g

Sugars35 g

Total Fat27 g

Saturated Fat16 g

Monounsaturated Fat7.6 g

Polyunsaturated Fat1.1 g

Cholesterol89 mg

Sodium329 mg

Potassium1397 mg

Calcium291 mg

Iron1.4 mg

Magnesium94 mg

Phosphorus326 mg

Zinc1.9 mg

Copper0.4 mg

Manganese0.9 mg

Vitamin D0.5 mcg

Vitamin C46 mg

Vitamin A226 mcg

Vitamin E0.9 mg

Vitamin K77 mcg

Vitamin B60.8 mg

Vitamin B120.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.8 mg

Folate120 mcg

Choline56 mg

Caffeine0 mg

Water800 g

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 21. The excerpt below is the record exactly as published.

CUCUMBER SAUCE. 1 large cucumber. J cup whipped cream. 4 drops of onion juice. \ teaspoon salt. i teaspoon of parsley. Few grains pepper. J teaspoon Tarragon vinegar

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