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Cucumber Sauce
From The Monmouth Baptist ladies' cook book, 1907
Serves 1
Presented as published in 1907. 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
524Calories
7 gProtein
26 gCarbs
46 gFat
Full nutrition (33 nutrients)
Calories524 kcal
Protein6.8 g
Carbohydrates26 g
Fiber7.1 g
Sugars3.2 g
Total Fat46 g
Saturated Fat25 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat2.1 g
Cholesterol121 mg
Sodium9736 mg
Potassium980 mg
Calcium153 mg
Iron2.1 mg
Magnesium67 mg
Phosphorus192 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A520 mcg
Vitamin E7.5 mg
Vitamin K71 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate29 mcg
Choline14 mg
Caffeine0 mg
Water304 g
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 122. The excerpt below is the record exactly as published.
CUCUMBER SAUCE. Mrs. F. O. Johnson. Beat one-half cup heavy cream stiff, add salt and a few grains cayenne to taste and gradually two table- spoons vinegar. Then add one medium sized cucum- ber pared and chopped, drain well and sufficient onion juice to flavor delicately
Cook this with the app: pantry check, scaling, and the assistant.