Creamed soup of cucumber, usually with herbs such as chervil, sorrel or dill, served chilled (Eaton 1822, Acton 1845, etc)
Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);
SOUP WITH CUCUMBERS. Pare and cut the cucumbers, then stew them with some good broth, and veal gravy to cover them. When done enough, heat the soup with the liquor they were stewed in, and season it with salt. Serve up the soup garnished with the cucumbers. These will be a proper garnish for almost any kind of soup.
See: Wood Sorrel
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