Cucumber Salad
From The book of plain cooking, 1904
Presented as published in 1904. 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 book of plain cooking (1904) by Ethel Archer, page 31. The excerpt below is the record exactly as published.
Cucumber Salad Be careful to cut the cucumber from the right end — the end on which the flower is. Cut off the top and rub upon the cucumber until a white froth arises, which takes away any bitterness there may be. Then cut very finely, and mix with two or three tablespoonsful of vinegar, pepper, and salt, and, if obtainable, a little chopped tarragon
Cook this with the app: pantry check, scaling, and the assistant.