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Cucumbers A La Creme
From Modern cookery, in all its branches, 1884
Serves 1
Presented as published in 1884. 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
399Calories
11 gProtein
29 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories399 kcal
Protein11 g
Carbohydrates29 g
Fiber0.5 g
Sugars11 g
Total Fat27 g
Saturated Fat7.1 g
Monounsaturated Fat11 g
Polyunsaturated Fat7.2 g
Cholesterol18 mg
Sodium888 mg
Potassium730 mg
Calcium328 mg
Iron0.8 mg
Magnesium55 mg
Phosphorus291 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D3 mcg
Vitamin C2 mg
Vitamin A260 mcg
Vitamin E0.7 mg
Vitamin K50 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1 mg
Folate20 mcg
Choline36 mg
Caffeine0 mg
Water379 g
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 296. The excerpt below is the record exactly as published.
CUCUMBERS A LA CREME. Boil them tolerably tender in salt and water, drain them well, then stew them for a few minutes in a thick bechamel
Cook this with the app: pantry check, scaling, and the assistant.