Sauce aux Concombres
From Recherché entrées, 1907
Presented as published in 1907. 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
424Calories
14 gProtein
47 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories424 kcal
Protein14 g
Carbohydrates47 g
Fiber6.5 g
Sugars20 g
Total Fat22 g
Saturated Fat12 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol60 mg
Sodium2583 mg
Potassium1053 mg
Calcium215 mg
Iron4.9 mg
Magnesium154 mg
Phosphorus341 mg
Zinc1 mg
Copper0.6 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A6.8 mcg
Vitamin E0.3 mg
Vitamin K90 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Folate16 mcg
Choline31 mg
Caffeine0 mg
Water329 g
As published
This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 81. The excerpt below is the record exactly as published.
Sauce aux Concombres. (Cold Cucumber Sauce.) Peel thinly a small cucumber, cut it into small pieces, boil in salted water tiU tender, drain, and rub through a hair sieve ; return the pulp to the stew-pan, add a gill of reduced bechamel sauce, allow it to reduce and let it cool. Whip up \ gih of cream, work into this a gUl of mayonnaise sauce, and mix slowly with the reduced cold sauce ; season with a little salt
Cook this with the app: pantry check, scaling, and the assistant.