Cucumber Salad (French)

Ingredients

• three medium-sized cucumbers
• three small tomatoes
• one pint of water-cress
• one-half teaspoonful of onion juice
• one-half to three-fourths of a teaspoonful of salt
• a tablespoonful of olive oil
• the juice of one lemon

Method

1. 1

   Peel cucumbers, cut in halves lengthwise, and remove seeds.

2. 2

   Place in ice-cold water for one hour.

3. 3

   Chop tomatoes and water-cress, mix with onion juice, salt, and cayenne pepper.

4. 4

   Dry cucumbers, fill with mixture, and lay on lettuce leaves.

5. 5

   Squeeze lemon juice and olive oil over filling and serve at once.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 335. The excerpt below is the record exactly as published.

CUCUriBER SALAD (FRENCH.) Peel three medium-sized cucumbers and cut them in halves length- wise, taking out the seeds. Place them in ice-cold water for one hour. When ready to use, peel three small tomatoes and chop coarsely. Chop also one pint of water-cress and mix with the tomatoes. Add one-half teaspoonful of onion juice, one-half to three-fourths of a teaspoonful of salt and a slight dash of cayenne pepper. Dry the cucumbers in a nap- kin, fill them with the mixture and lay on lettuce leaves. Squeeze over the filling the juice of one lemon and a tablespoonful of olive oil

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