Cucumbers with White Sauce

Ingredients

• Cut the cucumbers about an inch thick
• 2 units butter
• 1/2 unit of sugar
• 3 units of cream
• 2 of yolk of egg
• 1/2 unit of lemon juice

Method

1. 1

   Steep cucumbers in salt and vinegar, stew in butter, sugar, and nutmeg for half an hour.

2. 2

   Pour off juice, add white sauce, cream mixed with yolk of egg, lemon juice, and chopped parsley.

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 198. The excerpt below is the record exactly as published.

Cucumbers with White Sauce.— Cut the cucumbers about an inch thick, and steep for several hours in salt and vinegar. Pour away the moisture, and stew for lialf-an-hour in 2 units butter, ^ unit of sugar, and a little nutmeg. Pour off the juice, add a little white sauce, 3 units of cream in which 2 of yolk of egg have been mixed, ^ unit of lemon juice

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