vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cucumber Sauce, No. 2
From The new Annie Dennis cook book, 1905
Serves 4
Presented as published in 1905. 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
107Calories
6 gProtein
17 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories107 kcal
Protein5.9 g
Carbohydrates17 g
Fiber1.6 g
Sugars3 g
Total Fat3.1 g
Saturated Fat1.2 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.1 g
Cholesterol3.5 mg
Sodium26 mg
Potassium369 mg
Calcium40 mg
Iron1 mg
Magnesium20 mg
Phosphorus79 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C5.3 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K24 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate43 mcg
Choline12 mg
Caffeine0 mg
Water262 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 99. The excerpt below is the record exactly as published.
Cucumber Sauce, No. 2 Peel two cucumbers, cut in four lengthwise; if overgrown, trim off the seeds, cut in slices ; there should be one pint of this and one pint of sliced onion ; blanch, salt and cayenne to taste; drain and simmer until tender in one pint of good gravy
Cook this with the app: pantry check, scaling, and the assistant.