Cucumber Salad
From Common-sense papers on cookery, 1880
Ensure cucumber is well covered with oil to prevent sourness.
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 Common-sense papers on cookery (1880) by A. G. Payne, page 57. The excerpt below is the record exactly as published.
A cucumber properly dressed is an exceedingly nice accompaniment to cold fowl and cold meat in hot weather, and perhaps never appears to better advantage than at a picnic. A cucumber improperly dressed is a very different thing, however. Who has not at times at hotels or restaurants met with the small glass dish 142 Common-sense Cookery. containing thin slices of cucumber soaked in vinegar, on which float a few spots of oil, looking more like the fat on beef-tea before it is cold ? How utterly uneatable is the cucumber in question, simply because the waiter was too ignorant to know how to dress it ! The cucumber must be sliced very thin, and of course all the green peel removed before slicing. These slices must next be placed in a dish with a good-sized pinch ol salt, and then covered with fresh oil
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Cook this with the app: pantry check, scaling, and the assistant.