Cucumber Salad
From Miss Parloa's new cook book and marketing guide, 1880
Serves 2
If oil is not liked, it can be omitted.
Presented as published in 1880. 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 Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 103. The excerpt below is the record exactly as published.
Cucumber Salad. Cut about one inch off of the point of the cucumber, and pare. (The bitter juice is in the point, and if this is not cut off before paring, the knife carries the flavor all through the cucumber.) Cut in thin slices, cover with cold water, and let stand half an hour. Drain, and season with French dressing
Cook this with the app: pantry check, scaling, and the assistant.