Cucumber Soup
Serves 6
A modern interpretation · AI-generated from the original record
Ingredients
- Five or six moderate sized cucumbers
- six cos-lettuces
- six ounces of bread crumbs
- four ounces of onions
- one ounce of parsley
- four ounces of butter
Method
Pare and slice the cucumbers and onions; cut the lettuces, taking off the outside leaves; add the parsley, pepper, and salt, putting them into a pan with the butter; stew them over a gentle fire three-quarters of an hour, stirring occasionally; pour in two quarts of boiling water; add the bread crumbs, and let them stew gently two hours.
If too thin, mix a teaspoonful of flour with an ounce of butter, stir it well in; boil ten minutes longer, and add a tablespoonful of vinegar.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 37. The excerpt below is the record exactly as published.
Cucumber Soup. Five or six moderate sized cucumbers, six cos-lettuces, six ounces of bread crumbs, four ounces of onions, one ovmce of parsley, and four oimces of butter. Pare and slice the cucumbers and onions ; cut the lettuces, taking ff the outside leaves ; add the parsley, pepper, and salt, putting them into a pan with the butter ; stew them over a gentle fire three-quarters of an hour, stirring occasionally ; pour in two quarts of boiling water ; add the bread crumbs, and let them stew gently two hom-s. If too thin, mix a tea- spoonful of flour with an ounce of butter, stir it well in ; boil ten minutes longer, and add a cable-spoonful of vinegar. No. 11. — Lentil Soup. One quart of prepared Egyptian red lentils, two pounds of turnips, one pound of carrots, one Spanish onion, one root of celery, one ounce of parsley
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