vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cucumber Soup
From The housewife's referee, 1898
Serves 4
Ready when it reaches the consistency of good cream.
Presented as published in 1898. 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 housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 62. The excerpt below is the record exactly as published.
Cucumber Soup. — Peel a cucumber, and let it steep for a little while in cold water, then lay it in a pan with two ounces of butter, half a teaspoonful of sugar, one onion and a gill of water. These proportions are for one pound of cucumber. Stew till perfectly tender, then press all through a sieve, replace it in the pan and add one pint of milk to one pound of cucumber. Put in a dessertspoonful of corn- flour
Cook this with the app: pantry check, scaling, and the assistant.