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Cucumber Sauce, Cold (Sauce aux Concombres)
From Cookery for every household, 1914
Serves 4
Presented as published in 1914. 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
35Calories
0 gProtein
2 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories35 kcal
Protein0.5 g
Carbohydrates1.8 g
Fiber0 g
Sugars0 g
Total Fat2.7 g
Saturated Fat1.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0 g
Cholesterol7.5 mg
Sodium2.8 mg
Potassium96 mg
Calcium13 mg
Iron0 mg
Magnesium5.8 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K12 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0 mg
Caffeine0 mg
Water59 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 303. The excerpt below is the record exactly as published.
Cucumber Sauce, Cold (Sauce aux Concombres) 1 cucumber. 1 tea-sp. grated onion. Seasoning. 2 table-sps. thick cream. 1 dessert-sp. tarragon vinegar
Cook this with the app: pantry check, scaling, and the assistant.