vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cucumber Sauce
From San Rafael cook book, 1906, 1906
Serves 6
Serve with cold boiled fish of any kind. Must be served very cold.
Presented as published in 1906. 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
83Calories
1 gProtein
7 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories83 kcal
Protein1.4 g
Carbohydrates7.1 g
Fiber0.5 g
Sugars1.1 g
Total Fat5.5 g
Saturated Fat3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol15 mg
Sodium395 mg
Potassium285 mg
Calcium39 mg
Iron0.1 mg
Magnesium18 mg
Phosphorus48 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C1.9 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K33 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate4.8 mcg
Choline1.6 mg
Caffeine0 mg
Water163 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 11. The excerpt below is the record exactly as published.
CUCUMBER SAUCE — Mrs. Carter P. Poimeroy. Pare and grate over a sieve 4 large crispi cucumbers, when drained turn pulp into a bowl, add a teaspoon of pepper, 1 medium sized onlion grated, a level teaspoon salt; 2 of tarrapon vinegar. Set on ioe an|d pust 'before serving add six tablespoons cream
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