Cucumber Cream Soup

Ingredients

• 2 cucumbers
• 2 cos lettuces
• 2 ounces of fresh butter
• 3 pints of some veal or any white stock
• 3 eggs
• one gill of cream
• half a pint of milk

Method

1. 1

   Peel and slice cucumbers and lettuces, boil in salted water for 3 minutes.

2. 2

   Cook in butter, add stock, and simmer for 25 minutes.

3. 3

   Strain, add egg mixture, and serve.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 20. The excerpt below is the record exactly as published.

Cucumber Cream Soup. — Peel 2 cucumbers and cut them into slices, also 2 cos lettuces, washed and cleaned, and cut into shreds. Plunge the lettuces and cucumbers into some boiling salted water and let it boil for 3 minutes. Strain off the water and put the cucumbers and lettuces into a stewpan with 2 ounces of fresh butter; let it cook for 5 minutes, then add 3 pints of some veal or any white stock. Let it cook for about 25 minutes. Rub it through a fine sieve and return it to the saucepan. Beat up the yolks of 3 eggs with one gill of cream and half a pint of milk

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