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Cucumber White Sauce
From Cassell's dictionary of cookery, 1892
Serves 2
Time: half an hour. Probable cost: Is. for half a pint. Sufficient for a small dish.
Presented as published in 1892. 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
27Calories
1 gProtein
4 gCarbs
1 gFat
Full nutrition (32 nutrients)
Calories27 kcal
Protein1.2 g
Carbohydrates4.2 g
Fiber0 g
Sugars0.8 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol1.2 mg
Sodium29 mg
Potassium195 mg
Calcium36 mg
Iron0 mg
Magnesium12 mg
Phosphorus40 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0 mg
Vitamin K24 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.5 mcg
Caffeine0 mg
Water109 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 434. The excerpt below is the record exactly as published.
Cucumber White Sauce. — Peel a large cucumber, cut it into small pieces, and take out I the pips. Simmer the pieces gently in a little j salt and water until quite tender, then di-aiu them, and stew them for a few minutes longer I in good white sauce, in which they must be served. Time, half an hour. Probable cost, Is. for half a pint. Sufficient for a small dish. Cucumbers (a I'Espagnole). — Cut the cucumbers into pieces about two inches long cue ( 168) cue and one inch wide, remove the seeds, strew a little salt
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