Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 pint of broth
- 1 teaspoonful of minced parsley
- 3 cucumbers
- 2 eggs
- 6 persons
- parsley
- salt
- pepper
Directions
1112. INGREDIENTS.--2 or 3 cucumbers, salt and vinegar, 2 oz. of butter, flour, 1/2 pint of broth, 1 teaspoonful of minced parsley, a lump of sugar, the yolks of 2 eggs, salt and pepper to taste.
_Mode_.--Pare and cut the cucumbers into slices of an equal thickness, and let them remain in a pickle of salt and vinegar for 1/2 hour; then drain them in a cloth, and put them into a stewpan with the butter. Fry them over a brisk fire, but do not brown them, and then dredge over them a little flour; add the broth, skim off all the fat, which will rise to the surface, and boil gently until the gravy is somewhat reduced; but the cucumber should not be broken. Stir in the yolks of the eggs, add the parsley, sugar, and a seasoning of pepper and salt; bring the whole to the point of boiling, and serve.
_Time_.--Altogether, 1 hour.
_Average cost_, when cheapest, 4d. each.
_Sufficient_ for 5 or 6 persons.
_Seasonable_ in July, August, and September; but may be had, forced, from the beginning of March.