Dessert
Cream cucumber sauce
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Pare and mince with a keen knife two cucumbers of fair size.
- Drain off the liquid without pressing, letting it drip for two minutes.
- Put the mince into it, season with white pepper, salt, a teaspoonful of onion juice and a tablespoonful of lemon juice.
- Mix lightly into it with a silver fork a cupful of whipped cream into which has been beaten a pinch of soda.
Historical transcription
Source method
- 1
Pare and mince with a keen knife two cucumbers of fair size. Drain off the liquid without pressing, letting it drip for two minutes. Have ready a chilled bowl rubbed with a clove of garlic. Put the mince into it, season with white pepper, salt, a teaspoonful of onion juice and a tablespoonful of lemon juice.
- 2
Mix lightly into it with a silver fork a cupful of whipped cream into which has been beaten a pinch of soda.
- 3
Serve very cold with fish.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.