Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Cucumber Soup
From The Monmouth Baptist ladies' cook book, 1907
Serves 4
A modern interpretation · AI-generated from the original record
Ingredients
- one pint of water
- four sliced cucumbers
- two sliced onions
- one pint of scalded milk
- one tablespoonful of butter
- two of flour
- salt
- pepper
Method
Simmer cucumbers and onions in water until very soft, then press through a sieve.
Add scalded milk, a thickening of butter and flour, and season with salt and pepper.
Simmer slowly for ten minutes.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 3. The excerpt below is the record exactly as published.
CUCUMBER SOUP. Simmer in one pint of water four sliced cucumbers and two sliced onions until very soft, and then press through a sieve. To this add one pint of scalded milk, a thickening of one tablespoonful of butter and two of flour, a seasoning of salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.