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Cucumber Soup
From Modern cookery, in all its branches, 1884
Serves 8
Use cucumbers with the fewest seeds for best results.
Presented as published in 1884. 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
Nutrition per serving
42Calories
2 gProtein
8 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories42 kcal
Protein1.6 g
Carbohydrates8.2 g
Fiber0.6 g
Sugars1.1 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium102 mg
Potassium386 mg
Calcium39 mg
Iron0.1 mg
Magnesium23 mg
Phosphorus54 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K48 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate4.9 mcg
Choline1.8 mg
Caffeine0 mg
Water229 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 63. The excerpt below is the record exactly as published.
CUCUMBER SOUP. Pare, split, and empty from eight to twenty* fine, well grown, but not old cucumbers, — those which have the fewest seeds are best for the purpose ; throw a little salt over them, and leave them for an hour to drain, then put them with the white part only of a couple of mild onions into a deep stewpan or delicately clean saucepan, cover them nearly half an inch with pale but good veal stock
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