vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cucumber Sauce
From Delicacies, 1929
Serves 1
Great accompaniment for fish dishes.
Presented as published in 1929. 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
439Calories
4 gProtein
10 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories439 kcal
Protein3.6 g
Carbohydrates10 g
Fiber0 g
Sugars0 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium28 mg
Potassium454 mg
Calcium106 mg
Iron0 mg
Magnesium27 mg
Phosphorus114 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K51 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water288 g
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 23. The excerpt below is the record exactly as published.
Cucumber Sauce 1 can salmon V/i bsp melted butter y2 tbsp sugar -;4 cup thin cream or milk 1 tsp salt *4 cup vinegar Vi tbsp flour }i tbsp gelatin 1 tsp mustard 2 tbsp cold water yolks of 2 hard boiled eggs^ Drain fish well and wash in collander, mix well with vin- egar, add gelatin dissolved in water last, put in mold until st.ff. Slice and serve with cucumber sauce. — Mrs. James M. Ta\lor. Thursday Club Delicacies Luncheon Dishes Cucumber Sauce Beat >S cup of heavy cream stiff, add a dash of salt and paprika, add gradually 2 tbsp of vinegar and one medium sized cucumber, peeled and chopped fine, with enough onion juice to flavor
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