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Cucumber Sauce II
From Boston Cooking-School cook book, 1896
Serves 6
Presented as published in 1896. 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
552Calories
4 gProtein
10 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories552 kcal
Protein3.8 g
Carbohydrates9.6 g
Fiber1.1 g
Sugars0 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat11 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol161 mg
Sodium131 mg
Potassium264 mg
Calcium120 mg
Iron0.4 mg
Magnesium20 mg
Phosphorus104 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.1 mcg
Vitamin E0 mg
Vitamin K19 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.7 mcg
Choline0.5 mg
Caffeine0 mg
Water128 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 84. The excerpt below is the record exactly as published.
CUCUMBER SAUCE II 4 cup heavy cream 2 tablespoons vinegar 14 teaspoon salt 1 cucumber, pared, chopped, and Few grains pepper
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