vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cucumber, Steamed with Hollandaise Sauce
From Cookery for every household, 1914
Serves 2
Other sauces may be used, changing the dish's name accordingly.
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
39Calories
1 gProtein
4 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories39 kcal
Protein1.1 g
Carbohydrates4.4 g
Fiber0 g
Sugars0.5 g
Total Fat1.9 g
Saturated Fat0.4 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.5 g
Cholesterol0.8 mg
Sodium48 mg
Potassium189 mg
Calcium30 mg
Iron0.1 mg
Magnesium12 mg
Phosphorus35 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C0.1 mg
Vitamin A16 mcg
Vitamin E0 mg
Vitamin K24 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.4 mcg
Choline1.8 mg
Caffeine0 mg
Water105 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 226. The excerpt below is the record exactly as published.
Cucumber, Steamed with Hollandaise Sauce (Concombre a la Hollandaise) 1 large or 2 small cucumbers
Cook this with the app: pantry check, scaling, and the assistant.