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Cucumber Sauce

Name: Cucumber Sauce
Yield: 4 servings
Ingredients: two medium-sized cucumbers; six tablespoons of whipped cream; a dash of cayenne; half a teaspoon of salt; six or eight drops of onion-juice; as much vinegar

From The home cook book, 1905

Serves 4

Presented as published in 1905. 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

102Calories

2 gProtein

11 gCarbs

6 gFat

Full nutrition (33 nutrients)

Calories102 kcal

Protein2.3 g

Carbohydrates11 g

Fiber2.1 g

Sugars3.4 g

Total Fat6.2 g

Saturated Fat3.2 g

Monounsaturated Fat1.6 g

Polyunsaturated Fat0.7 g

Cholesterol17 mg

Sodium298 mg

Potassium361 mg

Calcium53 mg

Iron0.6 mg

Magnesium24 mg

Phosphorus68 mg

Zinc0.5 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0.1 mcg

Vitamin C6.4 mg

Vitamin A171 mcg

Vitamin E2 mg

Vitamin K30 mcg

Vitamin B60.2 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.6 mg

Folate12 mcg

Choline8.3 mg

Caffeine0 mg

Water136 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 80. The excerpt below is the record exactly as published.

CUCUMBER SAUCE Peel and cut in cubes two medium-sized cucumbers. Set in a colander and while they are draining stir into six table- spoons of whipped cream a dash of cayenne, half a teaspoon of salt, six or eight drops of onion- juice and as much vinegar

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