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Cucumber Sauce
From The Portland Woman's Exchange Cook Book, 1913
Serves 1
Presented as published in 1913. 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
571Calories
4 gProtein
80 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories571 kcal
Protein3.8 g
Carbohydrates80 g
Fiber2.1 g
Sugars48 g
Total Fat26 g
Saturated Fat2.2 g
Monounsaturated Fat14 g
Polyunsaturated Fat8.2 g
Cholesterol0 mg
Sodium1827 mg
Potassium483 mg
Calcium207 mg
Iron1.1 mg
Magnesium51 mg
Phosphorus119 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A2.6 mcg
Vitamin E3.8 mg
Vitamin K83 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate5.2 mcg
Choline13 mg
Caffeine0 mg
Water341 g
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 43. The excerpt below is the record exactly as published.
Cucumber Sauce. Two gills mustard dressing given in the rule for Tartare sauce; 1 medium cucumber, peeled and grated
Cook this with the app: pantry check, scaling, and the assistant.