vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Cucumber Soup
From The century cook book, 1894
Serves 4
Presented as published in 1894. 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 The century cook book (1894) by Jennie A. Hansey, page 13. The excerpt below is the record exactly as published.
Cucumber Soup. Procure i large cucumber, a piece of butter the size of a walnut, a little sorrel, cut in large pieces, salt and pepper to taste, the yolks of two eggs, i gill of cream, i quart of stock. Pare the cucumber, quarter it, and take out the seeds; cut it in thin slices, put these on a plate with a little salt, to draw the water from them ; drain, and put them in your stewpan with the butter. When they are warmed through, without being browned, pour the stock on them. Add the sorrel, chervil and seasoning, and boil for forty minutes. Mix the well-beaten yolks of the eggs with the cream, which add at the moment of serving. Hodge-Podge. Procure i lb. of shin of beef, 2 quarts of water, >-2 pint of table-beer, i onion, i carrot, i turnip, I head of celery, pepper and salt to taste
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