Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freenut-free
Puree of Cucumbers
From Kentucky receipt book, 1903
Serves 6
A modern interpretation · AI-generated from the original record
Ingredients
- One quart of milk
- 1 quart of veal broth
- 3 cucumbers
- ^/^ pint of cream
- 2 ounces of butter
- % teaspoon sugar
Method
Pare and slice cucumbers, boil for 5 minutes, then cook with butter, salt, and pepper for 1 hour.
Bring milk and broth to a boil, thicken, and combine with cucumbers.
Add cream and serve with croutons.
Nutrition per serving
305Calories
11 gProtein
18 gCarbs
29 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 4. The excerpt below is the record exactly as published.
Puree of Cucumbers. One quart of milk, 1 quart of veal broth, 3 cucumbers, ^/^ pint of cream, 2 ounces of butter, % teaspoon sugar
Cook this with the app: pantry check, scaling, and the assistant.