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Puree de Concombres
From The new century cookery book, 1901
Serves 4
Presented as published in 1901. 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
17Calories
1 gProtein
2 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories17 kcal
Protein0.6 g
Carbohydrates2 g
Fiber0 g
Sugars0.3 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Cholesterol0.4 mg
Sodium23 mg
Potassium95 mg
Calcium16 mg
Iron0 mg
Magnesium5.9 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0.1 mg
Vitamin A6.5 mcg
Vitamin E0 mg
Vitamin K12 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.5 mcg
Choline0.9 mg
Caffeine0 mg
Water53 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 387. The excerpt below is the record exactly as published.
Puree de Concombres. — Mashed cucumbers cooked in stock, drained, and passed through a sieve, blended with a little bechamel sauce (No. 202), seasoned with pepper, salt, and a little sugar
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