Cucumber Sauce
From À la mode cookery, 1902
A refreshing sauce for fish.
Presented as published in 1902. 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
124Calories
4 gProtein
26 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories124 kcal
Protein4.2 g
Carbohydrates26 g
Fiber2.6 g
Sugars6.4 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium12 mg
Potassium899 mg
Calcium100 mg
Iron0.3 mg
Magnesium55 mg
Phosphorus136 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K97 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate29 mcg
Choline9.2 mg
Caffeine0 mg
Water517 g
As published
This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 48. The excerpt below is the record exactly as published.
Cucumber Sauce Peel a couple of cucumbers, one small onion, and cut them in slices half an inch thick ; fry them in a little butter till lightly browned. Dredge them with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.