Cucumber Sauce
From Anson County cook book, 1928
Presented as published in 1928. 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
2139Calories
11 gProtein
37 gCarbs
218 gFat
Full nutrition (34 nutrients)
Calories2139 kcal
Protein11 g
Carbohydrates37 g
Fiber0 g
Sugars20 g
Total Fat218 g
Saturated Fat58 g
Monounsaturated Fat52 g
Polyunsaturated Fat101 g
Omega-312 g
Cholesterol271 mg
Sodium1424 mg
Potassium771 mg
Calcium291 mg
Iron0.6 mg
Magnesium51 mg
Phosphorus307 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A476 mcg
Vitamin E8.7 mg
Vitamin K418 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate18 mcg
Choline115 mg
Caffeine0 mg
Water407 g
As published
This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 32. The excerpt below is the record exactly as published.
Cucumber Sauce 1 cup mayonnaise 1 cup whipped cream 1 cup mayonnaise 1 cup mayonnaise 1 cup cucumber diced and drained
Cook this with the app: pantry check, scaling, and the assistant.