vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cucumbers a la Poulette
From The housewife's referee, 1898
Serves 3
Presented as published in 1898. 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
91Calories
6 gProtein
9 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories91 kcal
Protein5.6 g
Carbohydrates8.6 g
Fiber0.1 g
Sugars4.2 g
Total Fat3.7 g
Saturated Fat1.8 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol68 mg
Sodium168 mg
Potassium267 mg
Calcium122 mg
Iron0.5 mg
Magnesium18 mg
Phosphorus134 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A92 mcg
Vitamin E0.2 mg
Vitamin K16 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate16 mcg
Choline49 mg
Caffeine0 mg
Water142 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 113. The excerpt below is the record exactly as published.
Cucumbers a la Poulette. — After they are boiled and drained, put them in a saucepan with a little cream, or white sauce, or milk ; simmer for five or ten minutes, and then take out the cucumbers. Thicken the sauce with yolks of eggs; season with pepper, salt, and lemon juice, and serve over the cucumbers. SAVOUEIES 163 Concombres a la Sutton. — Boil a large cucumber
Cook this with the app: pantry check, scaling, and the assistant.