Cucumber a la Poulette
From How to cook vegetables, 1911
A delicate and flavorful dish.
Presented as published in 1911. 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 How to cook vegetables (1911) by Charles Herman Senn, page 45. The excerpt below is the record exactly as published.
Cucumber a la Poulette. Peel 3 medium-sized cucumbers, cut into pieces about in. long, place them in an earthen pan for 2 hours, adding salt to season, a little castor sugar, and a few drops of vinegar. At the end of this time drain the pieces of cucum- ber, put them in a stew- pan with 3 oz. of butter, 1 pint of white stock, a whole large peeled and sliced onion
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