Cooked Cucumber
From The New York receipt book, 1882
Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The New York receipt book (1882) by D.B. Dewey & Co, page 4. The excerpt below is the record exactly as published.
Cooked Cucumber.-- Peal and cut into quarters. Remove the seeds. Put into salted boiling water, and boil until tender. When done, place on buttered toast and spread with butter
Cook this with the app: pantry check, scaling, and the assistant.