Cucumber Soup
From The new practical housekeeping, 1890
Serves 4
Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 517. The excerpt below is the record exactly as published.
Cucumber Soup, — Pare one large cucumber, quarter and take out seeds ; cut it in thin slices, put them on plate with little salt, to draw water from them ; drain, and put in saucepan, with butter. When warmed through, without being browned, pour ouart stock on them. Add a little sorrel, chervil, and seasoning, ana boil forty minutes. Mix well-beaten yolks of two eggs with gill cream
Cook this with the app: pantry check, scaling, and the assistant.