Cucumber Soup

Ingredients

• six good-sized cucumbers
• two quarts of white broth
• one-half pint cream
• the yolks of four eggs

Method

1. 1

   Peel and seed cucumbers, fry until tender, then puree.

2. 2

   Heat broth and add cucumber puree.

3. 3

   Stir in cream mixed with egg yolks until desired consistency is reached, but do not boil.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 55. The excerpt below is the record exactly as published.

six good-sized cucumbers, peel them and remove ali the seeds, cut them in small pieces, and fry in melted butter until tender. Then rub them through a puree sieve. Place in a saucepan two quarta of white broth and the cucumber puree. Heat thoroughly and add one-half pint cream mixed with the yolks of four eggs

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