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Cucumber White Sauce
From Cassell's dictionary of cookery, 1892
Serves 4
Time, half an hour.
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
2Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories2 kcal
Protein0.1 g
Carbohydrates0.4 g
Total Fat0 g
Sodium0.2 mg
Potassium21 mg
Calcium2 mg
Iron0 mg
Magnesium1.3 mg
Phosphorus2.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin K3 mcg
Water12 g
Estimated from matched ingredients across 4 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
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