Cucumber Soup
From Cassell's dictionary of cookery, 1892
Serves 4
Time, about one hour.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 433. The excerpt below is the record exactly as published.
ucum.ber Soup. — Cut the cucumbers into slices, strew a little salt over them, and place them between two plates to drain off the juice. Put them into a saucepan, and cover them with some good white stock. Simmer them gently for forty minutes, then add as much more stock as may be required, and a little sorrel. Season with salt and cayenne, and thicken the soup with ground rice or arrowroot. When it boils, draw it from the fire for a minute or two, and add a pint of milk mixed -sWth the yolks of two eggs. The soup must not, of course, boil after the eggs are added. Time, about one hour. Probable cost. Is. 6d. per quart. Allow one large cucumber
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.