How to Make Cucumber Soup - The Victorian Way

[@EnglishHeritage]

We hope you enjoy your visit to Mrs Crocombe's kitchen today! As always, here are the answers to some questions you may have, from historian Dr Annie Gray... Q: Cucumber: fruit or vegetable? A: Technically cucumbers are fruit, as are all members of the curcubit (gourd or squash) family. However, they are used like vegetables, so they tend to be called culinary vegetables. They are one of very few members of the family native to the old world: most others, including pumpkin and courgette/marrow were introduced to Europe following the Spanish invasion and subsequent colonisation of South and Central America. Q: Cooking cucumbers? What is this weirdness? A: Modern western European cuisine rarely involves cooked cucumbers, it’s true, although East Asian cookery sometimes does. However, when they were first introduced, they were viewed as being similar to the snake or bottle gourd, which was cooked, as were most vegetables and sometimes salad. Many people - though not all - distrusted raw fruit and vegetables, fearing that their cold, watery nature would interfere with good health. This was a time when galenic or humoral theory still held sway in medicine, and a cold, wet vegetable was believed to bring on cold, wet symptoms - runny noses, stomach upsets and the like. Cucumbers were routinely cooked right up to the twentieth century, though eating them raw became much more popular after the breeding of sweeter, crisper varieties in the nineteenth century - along with the demise of galenic theory. Q: Why do they need salting and draining? A: Older varieties of cucumbers could be quite bitter and very seedy. The eagle-eyed among you will have noticed that ours aren’t very seedy. That’s because we are using a modern variety: sadly the old types are very difficult to get hold of now. Q: Tell me more about stocks! A: Houses like Audley End would have had several types of stock ready to use, from delicate veal stock intended for the top table, to everyday stocks used mainly for gravy for the servants’ hall. The cheap ones were a good way to use bones and peelings, while the more elevated ones required meat to be bought specially. Q: What is arrowroot? A: Arrowroot is a starch obtained from various plants native to the Caribbean and Indonesia. There is an actual arrowroot plant, but several similar plants, including tapioca (cassava) were also used to make the white powder which Mrs Crocombe would have been familiar with. It was very popular in the Victorian period, both as a thickener for sauces and soups, and as an ingredient in biscuits. It makes for a glossy finish, which is visually more appealing than the cheaper alternative of cornflour (cornstarch). Long-time viewers will have hard about arrowroot before, as it's been used in numerous Victorian Way recipes. Q: What horror is this pigeon recipe Mrs Crocombe talks of? A: Elizabeth Raffald has a recipe for pigeon in which the pigeon is tunnel-boned and then stuffed into a large cucumber. It is fiendishly difficult, and unfortunately not right for 1881, or we may have tried it by now. Pigeon pie, on the other hand... kzbin.info/www/bejne/rqKbpZ1nqt5kfc0

[@miriamhappe1066]

oh yes......"the" pie of all pies :D

[@spacewolfcub]

Aaack! Not the pigeon feet!

[@studygo3775]

Pigeon..Elizabeth.. native..exactly😊😂🙂😂😂🐾🐾

[@dawne6419]

How were the stocks stored? Were fresh batches made every day? Day old stock for the servants, maybe?

[@theresadutcher4750]

NOBODY forgot about that pigeon pie.... the feet haunt me at night

[@xingcat]

Mrs. Crocombe needs to flex that this is a TWENTY cucumber household.

[@Secretcrushonglam]

Right ? I was thinking the same 😄 I love her videos

[@omfriend]

Yup peasant, we have 20 cucumbers at a time

[@AoiYukinoMisharu]

She really said "ONLY 11 cucumbers? Couldn't be me~."

[@pianoreigns]

😊😊

[@enticingmay435]

Us peasants could never lol

[@armbones8519]

"Mincing machines have a place but they are in a butcher's shop... or a cat's meat factory". Some absolutely CLASSIC Mrs Crocombe shade. I feel both seen and read to absolute filth.

[@chieftanke]

did she actually say Cat's meat factory? OMG really?

[@Izzy-cp8yt]

​@@chieftanke yes, 5:09

[@y2kstar306]

@@chieftanke I think she meant meat produced for cats

[@jodi6870]

Now I'm looking up cats meat factory

[@Ea-Nasir_Copper_Co]

@@chieftankeAs in commercial cat food. Don't worry!

[@yannahpeeps2002]

“We can get plenty of cucumbers, and so I am using twenty.” Good to know Mrs. Crocombe is still her shady self. Will be looking to make sure I count my cucumbers in the future

[@ThomasDawkins88]

Ask yourself: are *your* stocks superlative?

[@Kymmee2100]

No. Mine tend to be Campbell's brand. 😂😂😂

[@greggschroeder]

Yes, mine are the blandest!

[@Ozziecatsmom]

Sorry, but I dread that my stocks are severely lacking!

[@juliel3019]

There’s nothing better than a good stock!!

[@madabbafan]

No, oxo

[@deoxyplasmic]

I just love her thoughts and especially her little food flexes: "so often we work with things that are out of season for the family's table“ "cucumbers are hardly everyday, they require a great deal of care to grow“ "we can get plenty of cucumbers so *I* am using 20" "we always have at least four stocks ready to use"

[@beaubrent]

This really needs to be a Netflix show.

[@Secretcrushonglam]

oh hell yes, I'd binge watch !

[@celtichorsegurl13]

I feel like putting it on Netflix would lead to it going downhill :/

[@mra.prasetio]

​@@celtichorsegurl13Real, everything there just go downhill

[@Cik_Siput.Luar_Biasa]

No, she has to be a new character at Downton Abbey😅 serving for Lord and Lady Hexham

[@melindadouglas1673]

I agree!

[@martynnotman3467]

"We are loaded so heres 20 cucumbers you paupers" The stock for the servants is mostly old shoes id imagine

[@joannecarolyn5018]

😂😂😂 👌🏻

[@Sol-bg7rg]

😂😂😂😂😂😂

[@mamadeb1963]

You don't think Mrs Crocombe would consume stock meant for the family! I'm sure her servant's stock is still better than, oh, the boxed stocks I buy. (Although my homemade chicken stock IS superlative.)

[@justinedwards5047]

No no, this is a 20 cucumber house, they are so rich even the servants get relatively decent food, now those poor slops in an 8 cucumber house, they'll eat their old shoe stock and they'll be thankful someone had the good sense to save those old ruined shoes lol

[@melindadouglas1673]

😂😂😂😂😂

[@matesafranka6110]

"Mincing machines have a place: a butcher shop, or a cat's meat factory." -- Mrs Crocombe still has enough shade to keep Audley End cool the whole summer

[@rekacolour]

Mrs. Crocombe casually making sure we never forget our pigeon induced trauma

[@myggdestroyer6485]

1:45 "we can get *plenty~* of cucumbers" the sass omg i literally had to take a knee

[@misst.e.a.187]

🤣

[@sophiebaines6768]

Mrs C was very quick to point out that they can afford the maximum amount of cucumbers, no basic 8 cucumber soup at Audley End Thankyou!!

[@mynamejeff3545]

I clicked on this video, thinking it would be a good way to use up my leftover cucumbers, but didn't expect the recipe to require THAT much cucumber. I'll stick to salads for now.

[@humanperson3999]

i mean you could use 8 or less if youre making a smaller portion

[@meganheartswell]

Or use more water ​@@humanperson3999

[@arthurfilemon6038]

Clearly your household can't produce 20 cucumbers.

[@danafahad-if1om]

How about pickle?

[@lauren8627]

​@arthurfilemon6038 Yes, it's surprising that one would broadcast their lacking... 😂

[@mjm3091]

Oh that's still a classic in Poland, it's amazing for Summer days.

[@user-xe1kb2zs7s]

Except it is made with fermented cucumbers and not fresh. And when made with meat it's can be a bit on the heavier side. Fresh cucumbers are better suited for cold soups or chłodnik, like gazpacho, but then they are not cooked. I have always considered cucumber soup, with meat and plenty root vegetables, to be more of a lighter winter soup or for early autumn, since it's then when we have plenty cucumbers, fermented and preserved in jars and barrels.

[@phineas117]

in Lithuania too! beet and cucumber soup.

[@frankiefranklin9761]

Polish know how to do soups! I made a sweet soup once from a polish recipe

[@agnieszkakot2074]

Really? In what part? I'm from Lublin and we make cucumber soup but made with sour/fermented cucumber. Or you talk about chłodnik?

[@maryjoan9927]

Classic Polish cucumber soup is made of pickled (well, kiszone to be precise) cucumbers, not fresh ones though I have never encountered fresh cucumber soup tbh although I did hear of it

[@KrisJenner2528]

"WE can get PLENTY of cucumbers so I will be using TWENTY."

[@hollymauk8008]

I love the historian that plays Mrs. Crocombe. I began watching during the pandemic, and she has a wonderful comforting manner. I would love to try many of the foods I have watched her prepare.

[@kcvinwehoLA]

I gasped when I saw the 'upcoming' notice! Mrs C AND cucumber soup!! Can't wait!!

[@karmagirl314]

"I hope you're enjoying the warmer weather". Mrs C has ALL THE SHADE

[@howchildish]

I feel like I would look insane rolling up to the checkout with just 20 cucumbers and a bunch of parsley XD.

[@foxy6481]

I don't think In my entire 31 years I've had hot/cooked cucumber in anything but I love soup and cucumbers.

[@RosieNawojka]

Apparently the Germans cook cucumbers with mustard. I tried it and it was way better than I expected. Really good.

[@drshaynescott]

I was just thinking the same. Cooked cucumbers?!

[@URFUTUREUK]

Yeah yuck. Cucumbers cooked are just like those pickled things. Cold cucumber soup is really nice

[@Terahnee]

All I could think of was a line from Julie and Julia where she Julie says "Braised cucumbers are a revelation". ie, cooked cucumbers.

[@MicukoFelton]

You should try Tarator then. it's a cold cucumber soup with yogurt. very refreshing.

[@juliegolick]

Every time I see one of these videos, I am so grateful for modern small appliances like blenders and food processors!

[@phineas117]

"cats meat factory"....I spit my coffee right out at that one! OUR QUEEN!

[@floormee]

Not Mrs. Crocombe just casually dropping in, "cat's meat factory" into conversation!

[@sarahgilliss3503]

Don't forget to rinse the seeds and give them to Mr. Vert so they can be dried and planted next season!

[@TheKopciuszek3]

Cocumber soup is sooooo delicious 😋 this is traditional Polish soup 😊

[@mariannepiiksi5317]

Never tried it..🤔🤔😋

[@xannay]

Really? From fresh cucumbers? No matter which type? I am from the Czech Republic and have never heard about (Slavic/Polish/Czech) cucumber soup, but I will try it! I must also try to find out whether this soup is made near the Polish border. EDIT: Oooh! I see it now! Sour cucumbers. That sounds delicious, we have a traditional sauce prepared with sour cucumbers (I do not say "pickles" on purpose as I think pickles are fermented and our sour cucumbers are not, they are just canned in brine.)

[@Witiko]

My best friend is polish, but he hates cucumbers 🤣🤣🤣🤣

[@ampa4989]

​​@@xannay I think pickles can be both fermented (in brine) and quick (preserved in vinegar) cucumbers.

[@jessicacaraballo645]

I love how she wants to make old recipes... Like we're always looking back... Its so nice

[@punkdigerati]

I had to look it up, because I realized that cucumbers were quite like a soft gourd, to discover they are in the same family along with melons, and then also realizing they are quite like an unsweet melon.

[@BestBFam]

I’ve only ate them fresh, peeled and sliced or in a salad.

[@arina_lovely]

Anyone else get pigeon foot pie flashbacks at the pigeon-stuffed-cucumber idea, or is it just me?

[@helza]

"We have plenty of cucumbers, so I am using 20" ah Mrs C, how to make sure we know that Audley End is a top notch establishment without having to say it.

[@beatrixwhitehall4217]

How wonderful to see Mrs Crocombe again, especially in these turbulent times

[@ArijeetMallikAO]

A light Cucumber soup followed by a desert of cucumber ice cream. Perfect! A great combination.

[@e.p.4360]

I made this soup as per the recipe (except for the parsley garnish, because I didn't have any) and it was quite pleasant! The flavour profile is reminiscent of vegetable chowder, which makes sense. I used the tougher-skinned "field cucumbers" instead of English salad cucumbers. The little dash of cayenne is not enough to register as spicy, but definitely brightens the flavour; I wouldn't leave it out. Likewise, I found the sippets added a nice texture contrast to the puree. This soup is very amenable to cheese. I garnished mine with cheese curds, but literally any kind of grated cheese would be delicious. I also (in a very un-Victorian fashion) drizzled my soup with garlic oil.

[@ProfRosemarysLab]

6:28 I'd be disappointed if the stuffed cucumbers didn't have little pigeon feet sticking out of the holes

[@joshayala9022]

“We can get plenty of cucumbers, so I’m using twenty” Mrs Crocombe always brings the best shade

[@PokhrajRoy.]

Cucumber soup? Mmmm sounds cooling.

[@PeachPlastic]

Is this served hot or cold? I'm a little confused.

[@CindersSpot]

@@PeachPlastic According to the description, served hot!

[@_Just_Another_Guy]

​@@PeachPlastic The addition of the cream as thickener makes me guess that it's supposed to be a hot soup. I've never seen a soup with cream served as cold soup... usually those cold soups have clear liquids/broths.

[@adedow1333]

​@@PeachPlastic definitely warm. The modern method is in the description.

[@blinkowarner3117]

​@@PeachPlasticIt can be served either way.

[@marcuscarana9240]

I remember my first ever Mrs. Crocombe video I watched. It was Cucumber ice cream. Already, I was baffled.

[@bionic5944]

Cucumbers! We love these. I love how informative she is while being in character. I'll make this

[@richardcorsillo9819]

in the last 13 days since the video has come out, I have made this twice for my wife. It is super hot in Maui and you just can't eat certain foods this time of year. Cucumbers work well. The arrowroot/cream mixture is great, really comes out terrific like that. Would you please consider shooting a cucumber sandwich video? Love, Rick

[@ЛераЯрошенко-м7с]

I love these videos. They have been keeping me calm during stress of my first job, moving, covid, now war... Thank you!

[@thegezzell]

It does make me wonder how much sweeter our cucumbers are these days. Mrs Crocombe talks as if she'd never serve one raw, but they're one of my favorite parts of a veggie tray!

[@ItGirlCaliiopx]

I'm SOOO gonna use "delicate constitutions" from now on lmaooo

[@fuchsfarben]

Enjoying the warmer days? Dear Mrs Crocombe, it is 34°C here, ther is no enjoyment left, only hell :') I never knew what arrow root flour was, so nice to always learn something new!

[@elliephants7047]

The shade of green on that soup, Mrs Crocombe! What a delight! I can't say I've ever cooked a cucumber. They're also not at all hard to grow where I'm from- that gave me a smile! Sure, we might be half-dead all summer of the heat, but hey. We sure do grow some cukes here!

[@AJ91244756]

I used to watch this show when i was in high school, we always blast it in the homeroom projector after school. i'm working now and i just come by it again what a nostalgia

[@brushtvf]

I really enjoyed watching this video and I really appreciate Mrs crocombe's character, very well played. Your videos deserve to be on OTT platforms.

[@vickywitton1008]

Thank goodness for Mrs Cromcombe, she is just what I need when I feel really anxious or sad👩‍🍳💆❤

[@richardcorsillo9819]

It's nice to see some cooling recipes for a change on KZbin. Very good choice. The sensibility of matching food to the season ought to be highlighted more. Blessings.

[@soneil7745]

"I hope you're enjoying the warmer weather." There's that British understatement again! Since this has such a short ingredient list, we're going to have to try it.

[@kirstenpaff8946]

Mrs. Crocombe: Stuffing a cucumber with a pigeon is terribly old fashioned. Me: Soak it in brandy and set it in gelatin. That should make it completely a la mode for Victorian cooking.

[@joeybirkle7524]

I absolutely love historical culinary arts, I myself own two cook books from the 1900's and love the English Heritage videos. I enjoy seeing the range, and the methods used before modern equipment became available . Thanks again English Heritage for the vidoes and Mrs Crocombe.

[@grenade8572]

I own a book from 1929 (maybe sooner: that's the third edition, and it's not clear if 1929 is the date of the original version or of the third edition), but it's sadly not very fancy...

[@megantalley4041]

I absolutely love this channel and these videos. I wish she made one every week!

[@KKowalski1022]

That’s the first time I have ever seen cucumbers cooked or ever heard of cooking cucumbers!

[@sadmimikyu8807]

Ouch what a burn.. I can't stop laughing about the "cat's meat factory" 😂 Also why did we stop wearing corsets? Mrs. Cocrombe always looks immaculate! Thank you for the video and recipe!

[@Ep-up6ss]

You can always wear one if you want

[@Terahnee]

Because we started wearing bras instead.

[@rheailiarome2287]

I think the reason is because we like to breathe without fearing we are going to faint 😳

[@Kymmee2100]

Mrs. Crocombe, the best part of my day. 😊

[@HalfLatinaJoy86]

3:32 "And so, if you count yourself as a good cook, your stocks must be superlative". Glad I'd spent extra time on the chicken stock from the other day in the crock pot. I'd used chicken with the bones and skin (chicken legs in this case), pink himalayan salt, black peppercorns, Turkish bay leaves, onion and garlic. Let it go overnight and it was DELICIOUS. I'm using it right now for my pumpkin coconut curry chicken soup. Haven't added the coconut yet, but did add the coconut oil from the coconut cream (it separated due to the warmth so I decided to use it). The soup is pretty much done, just going to heat it later and add the coconut cream and lime juice. I actually HAVE a large cucumber that I'd gotten yesterday so I'm looking forward to making this soup! I've already planned to make a chicken stock tonight for the weekend and add bell peppers to it (I'm making a creamy bell pepper soup). I think the extra stock from that would taste LOVELY with this cucumber soup. I can't wait to try it, thanks!!

[@grenade8572]

I'm eating right now, and you still managed to make me hungry. x)

[@particularlytrue]

Sylvia, the not unsung heroine of Mrs. Crocombe's kitchen

[@richardneilan2392]

Mrs. Crocombe, you can't imagine the joy I experience each time you post a new recipe! Thank you for this one, and my very best wishes to you and all the staff of Audley End House. I look forward to my next visit.

[@ApolloMcBadass]

It’s a good day when a Mrs Crocombe video shows up

[@MJK1965]

Mrs. Crocombe. Just when we need her. ❤

[@user-oj5bw7sl8p]

Excellent, as always! I just love this wonderful actress! And the soup looks yummy!

[@ravenbrooks9959]

Just as a note: the ingredients list you gave at the beginning called for rice flour but Ms. Crocombe specifically called for us to use arrowroot and not rice flour. Thank you for the lovely recipe!

[@ÁdámGuld]

“We can get PLENTY of cucumbers, so I AM using 20 - and then the face. Brilliant!!!!!! 😂

[@2charliep]

It actually looks delish, and it’s a lovely colour. I’m going to have to give it a go I think (let’s hope my stock’s good enough).

[@menchualcarazmoreno1743]

Oh, this comes so in time!!!

[@knownothing5518]

The shade thrown is just superlative!

[@Co-nm8nt]

Here in saudi arabia we drink cucmber juice or make it a salad with yogurt but making it a soup is brand new to me its looks delicious i will try it

[@nixxie2390]

The shade is utterly epic in this one!!

[@DerJulia]

It's amazing how Mrs Crocombe's videos evoke these nostalgic feelings on us

[@published1789]

Welcome back Mrs Crocombe and team. Thank you so much for your recipes!

[@megleland6320]

My mother would serve COLD cucumber soup for summer dinners back in the 70's, but she used a light sour cream to thicken rather that cream, and of course would use an immersion blender to puree rather that a sieve or food chopper. She would use dill to garnish rather than parsley.🥒🍵

[@georginashanti4605]

The colour of the soup is delightful! Thanks Mrs Crocombe :).

[@tm0855]

Love Mrs. Crocombe’s videos! Thank you for posting a new one.

[@deathtoallgerbils]

This one was so informative! Really interesting to learn about stocks and arrowroot. They're not really ingredients that are stars of any recipe but they're very crucial to good cooking.

[@gailsears2913]

Very timely! I'd love to see more cucumber or fresh summer vegetables.

[@funexperiment414]

Lovely sunny Morning Everyone ☀️🌞

[@cs.abouttheatre]

I want to start with the fact that I Love your videos!!! ❤ Cucumber soup looks refreshing and relatively easy to make. On the techinal part of the video, if you wouldn't mind I'd like to give a feedback on this one about the sound and picture. To me the music was way louder than the speech. (About twice as loud.) And compared to the intro video, the actual recipe video is much paler in comparison. Wish you the best, and have a great summer! 🌄

[@sanjivpillai380]

love the number of times Mrs. C threw shade in this one!

[@ChizuruAotsuki]

A pleasure as always, Mrs. Crocombe!

[@arandomidea9010]

As someone who loves the smell of cucumber but hates the texture, I might just have to try this

[@varoonnone7159]

Try the Victorian era cucumber ice-cream

[@datgirldiyana3186]

Please never stop making these

[@graemegourley7616]

This woman isa national treasure

[@Ghastlyedits3]

She has gotten shadier than ever

[@mm-yt8sf]

recipe: use 8-20 cucumbers depending on their price "here we buy every cucumber in the county just to make two bowls of soup because that's how we roll" 🙂

[@kcnx9326]

05:48 "it's very delicate, and preferred by ladies or those with delicate constitutions" SHE MEANT LADIES AND GAYS😭😭😭😭😭

[@Liloldliz]

"So are those two... you know..." "I beg your pardon? "... would they care for an arrowroot biscuit?"

[@Sleipmon]

I love Ms Crocombe's kitchen especially the shade she throws. This time on everyone that buys their stock. 😁

[@susanfarley1332]

I always wondered what it tasted like. Sounds intriguing.

[@donkongo5272]

I would love to see a video about the servants’ table and how they get their food!

[@aedynjakpoetry]

i miss what britain was so much, these videos give us all hope

[@rabbit.of.ill.portent9303]

I've been craving for a video from Mrs. Crocombe!!!!

[@amym7825]

Love seeing Mrs. Crocombe!

[@fugu4163]

It is always fun to learn how things was done in the 19th century and what ideas people did have back then.

[@richardchen7062]

0:40 TURBOT

[@toxictraitor4512]

This is one of the few recipes I think I might give a go! It doesn't sound too difficult and it certainly sounds tasty.

[@debmacie1612]

I have never had cucumber soup. Will have to try this one. Looked like a perfect summer dish.

[@susanpilling8849]

I did a double take when saw the glass bowl with the sippets in. I have one just like it that belonged to my grandmother. We used to use it for jelly on special occasions when I was a child.

[@timesawasting7532]

I’m inspired! Going to make this tomorrow! But I’m going to use a food processor instead of a sieve which I am certain Mrs. Crocombe would disapprove of…

[@florianbooneiam]

Granny used to make cucumber soup in summer. Yum!

[@karenm.2185]

I love her!! More Mrs. Crocombe please!!!

[@TheCynedd]

If it is an Avis Crocombe recipe presented by the great Kathy Hipperson you know the video is going to be phenomenal!

[@Mommamacnz]

What an interesting sounding recipe. Mrs Crocombe was in fine form today, casting shade! I honestly have enough shade (southern hemisphere inhabitant suffering many gloomy grey damp days lately). I felt called out owing to my lack of stocks and then the mincing machine. Wooo boy!