Cucumber and Pea Purée

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894

Source: Fancy ices
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

a peeled and plainly-boiled cucumber ↝ Cucumber, raw [Other vegetables and combinations]
a quarter pint of plainly-boiled peas ↝ Peas, green, raw [Vegetables and Vegetable Products]
a quarter-pint of good flavoured white sauce ↝ Sauce, homemade, white, medium [Soups, Sauces, and Gravies]
a little of Marshall's Sap or Apple Green
Apple Green ↝ Apple, raw [Apples]
one and a half gills of aspic jelly (see recipe)
chicken gravy ↝ Gravy, chicken, dry [Soups, Sauces, and Gravies]
not quite a quarter ounce of Marshall's Finest Leaf Gelatine
a large tablespoonful of thickly-whipped cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]

Instructions (5)

Press any moisture from the cucumber and peas.
Mix the cucumber and peas with the white sauce, Marshall's Sap or Apple Green, and the aspic jelly or chicken gravy mixed with Marshall's Finest Leaf Gelatine.
Rub the mixture through a tammy cloth.
When cooling, mix with a large tablespoonful of thickly-whipped cream.
Use.

Original Text

CUCUMBER AND PEA PURÉE.—Take a peeled and plainly-boiled cucumber and a quarter pint of plainly-boiled peas; press any moisture from them and mix with them a quarter-pint of good flavoured white sauce, a little of Marshall's Sap or Apple Green, one and a half gills of aspic jelly (see recipe) or chicken gravy, mixed with not quite a quarter ounce of Marshall's Finest Leaf Gelatine. Rub the mixture through a tammy cloth; then, when cooling, mix with a large tablespoonful of thickly-whipped cream, and use.

Notes

—