White Cucumber Sauce
From Modern cookery, in all its branches, 1884
Serves 6
A morsel of sugar improves this sauce.
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
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 132. The excerpt below is the record exactly as published.
WHITE CUCUMBER SAUCE. Quarter some young quickly-grown cucumbers, without many seeds in them ; empty them of these, and take off the rinds. Cut them into inch lengths, and boil them from fifteen to eighteen minutes in salt and water; press the water from them with the back of a spoon, and work them through a sieve ; mix them with a few spoons- ful of bechamel, or thick white sauce ; do not let them boil again, but serve them very hot. A sauce of better flavour is made by boiling the cucumbers in veal gravy well seasoned, and stirring in the beaten yolks of two or three eggs, and a little chili vinegar or lemon-juice
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