Cucumbers with Egg Sauce

Name: Cucumbers with Egg Sauce
Ingredients: sliced or chopped hard-boiled egg

From Science of food & cookery, 1921

Presented as published in 1921. 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

78Calories

6 gProtein

1 gCarbs

5 gFat

Full nutrition (33 nutrients)

Calories78 kcal

Protein6.3 g

Carbohydrates0.6 g

Fiber0 g

Sugars0.6 g

Total Fat5.3 g

Saturated Fat1.6 g

Monounsaturated Fat2 g

Polyunsaturated Fat0.7 g

Cholesterol187 mg

Sodium62 mg

Potassium63 mg

Calcium25 mg

Iron0.6 mg

Magnesium5 mg

Phosphorus86 mg

Zinc0.5 mg

Copper0 mg

Manganese0 mg

Vitamin D1.1 mcg

Vitamin C0 mg

Vitamin A75 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.6 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0 mg

Folate22 mcg

Choline147 mg

Caffeine0 mg

Water37 g

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 101. The excerpt below is the record exactly as published.

CUCUMBERS WITH EGG SAUCE Add sliced or chopped hard-boiled egg

Cook this with the app: pantry check, scaling, and the assistant.