Cucumber Soup
From Soyer's standard cookery, 1912
Serves 4
Presented as published in 1912. 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
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 16. The excerpt below is the record exactly as published.
Cucumber Soup. Peel and slice four large cucumbers, and after removing the seeds fry in one ounce of butter. Turn them into a quart of white stock to which has been added a pint of hot milk with a blade of mace and a little pepper and salt. Cook gently for one and a half hours, then thicken with flour and butter
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