Cucumber Salad

Ingredients

• Three medium sized green cucumbers
• two tabfespoonfuls of salad oil
• one tablespoonful of vinegar
• one teaspoonful of salt
• one-half teaspoonful of black pepper

Method

1. 1

   Keep cucumbers on ice until chilled.

2. 2

   Pare lengthwise, slice into thin rounds, and arrange in a salad bowl.

3. 3

   Mix pepper, salt, oil, and vinegar, pour over cucumbers, and stir until well distributed.

Nutrition per serving

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 55. The excerpt below is the record exactly as published.

Cucumber Salad. — Three medium sized green cucumbers, two tabfespoonfuls of salad oil, one table- spoonful of vinegar, one teaspoonful of salt, one-half tea- spoonful of black pepper. The cucumbers should be kept upon the ice until thoroughly chilled which renders them pleasantly brittle, after which they should be pared lengthwise, taking care to cut deep enough to remove all of the green inner skin which is exceedingly bitter, and when pared slice them into round thin slices, Arrange these slices in a mound in a shallow salad, bowl and mixing together the pepper, salt, oil and vinegar, pour this dressing over the cucumbers and stir all together until the dressing is well distributed when serving. LETTUCE SALAD. Hi^ Note, — A tomato salad may be prepared in this same manner with this difference, a little sugar must be added to the ingredients for the dressing. Beef Salad. — One pound of rare roast beef, one- quarter of a boiled beet, one tablespoonful of vinegar, three tablespoonfuls of salad oil, one teaspoonful of salt, one-half teaspoonful of black pepper

Cook this with the app: pantry check, scaling, and the assistant.