Cucumber Salad

Ingredients

• Three medium-sized green cucumbers
• two table-spoonfuls of salad oil
• one table-spoonful of vinegar
• one tea-spoonful of salt
• one half tea-spoonful of black pepper

Method

1. 1

   Keep the cucumbers on ice until thoroughly chilled, pare them lengthwise, slice into round, thin slices, arrange in a mound in a shallow salad-bowl, mix together the pepper, salt, oil, and vinegar, pour over the cucumbers, and stir until the dressing is well distributed.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 86. The excerpt below is the record exactly as published.

Cucumber Salad. — Three medium-sized green cucumbers, two table-spoonfuls of salad oil, one table-spoonful of vine- gar, one tea-spoonful of salt, one half tea-spoonful of black pepper. The cucumbers should be kept upon the ice until thor- oughly 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 124 SALADS. 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. NOTE. — A tomato salad may be prepared in the 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 table-spoonful of vinegar

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