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Cucumber Salad
From The Institute cook book, 1913
Serves 12
Cucumber salad should be made in large quantities, as it will keep indefinitely.
Presented as published in 1913. 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 Institute cook book (1913) by Helen Cramp, page 75. The excerpt below is the record exactly as published.
CUCUMBER SALAD 2 dozen cucumbers 1 gill olive oil 6 small onions 1 tablespoon celery seed 6 tablespoons salt 1 quart vinegar
Cook this with the app: pantry check, scaling, and the assistant.