Cucumber Salad

Ingredients

• four full-grown, but not yellow, cucumbers
• two onions
• a spoonful of lard
• the yolk of an egg
• half a teacupful of sweet cream
• two tablespoonfuls of water
• half a teacup of sharp vinegar
• a little flour

Method

1. 1

   Slice cucumbers and salt them, letting them stand.

2. 2

   Drain, then fry onions in lard.

3. 3

   Beat together yolk of egg, sweet cream, and water.

4. 4

   Combine drained cucumbers with onions, pour on the beaten mixture, dredge with flour, and add vinegar.

5. 5

   Boil for five minutes and serve hot.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 50. The excerpt below is the record exactly as published.

CUCUMBER SALAD. Two hours before dinner, slice on a slaw-cutter four full-grown, but not yellow, cucumbers; salt and let stand in an earthen dish. Half an hour before dinner, drain in a colander. While they are draining, peel and slice two onions and fry in a spoonful of lard. Beat together the yolk of an egg, half a teacupful of sweet cream and two tablespoonfuls of water. Put the drained cucum- bers in a porcelain kettle with the onion, pour on the beaten mixture, dredge over a little flour, add half a teacup of sharp vinegar

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