Cream of Cucumber Soup

Ingredients

• 3 large cucumbers
• 1 slice onion
• 2 tablespoons butter
• 1 blade mace
• 3 tablespoons flour
• 1/4 cup cream
• 3 cups Chicken Stock
• 1 cup milk
• Salt and pepper
• 2 egg yolks, slightly beaten

Method

1. 1

   Peel and slice cucumbers and remove seeds.

2. 2

   Cook in butter 10 minutes; then add flour and stock.

3. 3

   Scald milk with onion and mace.

4. 4

   Combine mixtures and rub through sieve.

5. 5

   Reheat to boiling point and add to cream and egg yolks.

6. 6

   Season with salt and pepper.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 64. The excerpt below is the record exactly as published.

CREAM OF CUCUMBER SOUP 3 large cucumbers 1 slice onion 2 tablespoons butter 1 blade mace 3 tablespoons flour 4 cup cream 3 cups Chicken Stock (p. 151) 2 egg yolks, slightly beaten 1 cup milk Salt and pepper Peel and slice cucumbers and remove seeds. Cook in butter 10 minutes; then add flour and stock. Scald milk with onion and mace. Combine mixtures and rub through sieve. Reheat to boiling point and add to cream and egg yolks. Season with salt and pepper. Serves 8. CREAM OF LETTUCE SOUP 21% cups Veal or Chicken Stock (pp. 150, 151) 1 tablespoon butter 1 head lettuce, finely cut 1 egg yolk, slightly beaten 2 tablespoons rice Few grains nutmeg 4 cup cream Salt 4 tablespoon onion, finely chopped ; Pepper Cook onion 5 minutes in butter, add lettuce, rice, and stock. Cook until rice is soft, then add cream, egg yolk, nutmeg, salt, and pepper. Serves 6. Purée of Lettuce. Rub through sieve. Color delicately with green vegetable coloring. Serve with croutons. SOUPS WITH STOCK Ez MULLIGATAWNY SOUP 5 cups Veal Stock (p. 150) 4 cup butter 1 cup tomatoes 1% cup flour Onion, cut in slices 1 teaspoon curry powder Carrot, cut in cubes ? 14 cup each Blade of mace Celery, cut in cubes 2 cloves 1 pepper, finely chopped Sprig of parsley 1 apple, sliced Salt and pepper 1 cup raw chicken, cut in dice Cook vegetables, apple, and chicken in butter until brown. Add flour, curry powder, mace, cloves, parsley, and tomato, and simmer 1 hour. Strain, reserve chicken, and rub vegetables through sieve. Add chicken to strained soup, season with salt and pepper, and serve with boiled rice. CREAM OF MUSHROOM SOUP 1% pound mushrooms, or stems 14 cup cream

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