Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarianvegangluten-freedairy-freenut-free
Cucumber Chutney
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Serve fresh.
A modern interpretation · AI-generated from the original record
Ingredients
- three heaped-up tablespoonfuls of cucumber
- a teaspoonful of finely-minced chives
- of chopped green capsicum
- and of parsley
- a dessertspoonful of vinegar
- a dessertspoonful of salad oil
- dust over it salt
- and black pepper at discretion
Method
Cut cucumber into thin strips.
Moisten with vinegar and salad oil, then season with salt and pepper.
Nutrition per serving
111Calories
3 gProtein
17 gCarbs
5 gFat
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 10. The excerpt below is the record exactly as published.
Cucumber Chutney and Mint Chutney are excellent. For Cucumber Chutney “ Wyvern ” advises this method. Cut the cucumber into thin julienne- like strips an inch long. Allow of these three heaped- up tablespoonfuls to a teaspoonful of finely-minced chives, of chopped green capsicum, and of parsley. Moisten with a dessertspoonful of vinegar in which a pinch of sugar has been dissolved, a dessertspoonful of salad oil, and dust over it salt and black pepper at discretion
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