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Puree of Cucumbers

Name: Puree of Cucumbers
Yield: 6 servings
Ingredients: One quart of milk; 1 quart of veal broth; 3 cucumbers; ^/^ pint of cream; 2 ounces of butter; % teaspoon sugar

From Kentucky receipt book, 1903

Serves 6

Presented as published in 1903. 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

305Calories

11 gProtein

18 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories305 kcal

Protein11 g

Carbohydrates18 g

Fiber0 g

Sugars11 g

Total Fat29 g

Saturated Fat11 g

Monounsaturated Fat4.9 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol87 mg

Sodium298 mg

Potassium619 mg

Calcium246 mg

Iron0.3 mg

Magnesium38 mg

Phosphorus254 mg

Zinc1.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D1.6 mcg

Vitamin C0.3 mg

Vitamin A54 mcg

Vitamin E0.1 mg

Vitamin K25 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)2.7 mg

Folate7.9 mcg

Choline43 mg

Caffeine0 mg

Water409 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 4. The excerpt below is the record exactly as published.

Puree of Cucumbers. One quart of milk, 1 quart of veal broth, 3 cucumbers, ^/^ pint of cream, 2 ounces of butter, % teaspoon sugar

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