White Cucumber Sauce for Meats

Name: White Cucumber Sauce for Meats
Ingredients: Take four or five cucumbers; three-quarters of a pint of veal stock; the yolks of three eggs; a little cayenne pepper; and sait

From La cuisine creole, 1885

Presented as published in 1885. 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

261Calories

26 gProtein

5 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories261 kcal

Protein26 g

Carbohydrates5.3 g

Fiber0 g

Sugars2.5 g

Total Fat15 g

Saturated Fat4.8 g

Monounsaturated Fat5.6 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol558 mg

Sodium916 mg

Potassium864 mg

Calcium112 mg

Iron3.6 mg

Magnesium43 mg

Phosphorus407 mg

Zinc2.5 mg

Copper0.3 mg

Manganese0 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K0.8 mcg

Vitamin B60.5 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1 mg

Niacin (B3)3.2 mg

Folate78 mcg

Choline458 mg

Caffeine0 mg

Water455 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 19. The excerpt below is the record exactly as published.

WHITE CUCUMBER SAUCE FOR MEATS. Take four or five cucumbers ; three-quarters of a pint of veal stock; the yolks of three eggs; a little cayenne pepper and sait

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