vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cucumber Sauce
From The Blue grass cook book, 1904
Serves 16
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 Blue grass cook book (1904) by Minnie C. Fox, page 36. The excerpt below is the record exactly as published.
black pepper to the taste. Mix potatoes, chestnuts, cream, and season. Put stuffing in when turkey is half-roasted. Baste often. CRANBERRY SAUCE FOR TURKEY Wash 1 quart of berries. Cover with water in a porcelain kettle and cook till the skins burst. Mash and strain through a colander and return to fire. Add 1 cup of sugar and cook till thick. Mould in any shape and serve cold. CUCUMBER SAUCE Mrs. Cyrus McCormick 1 dozen fresh green cucumbers, 1 dozen white onions, 1 quart of good cider vinegar. Peel and grate the cucumbers and onions and place in a sieve to drain. Place the pulp in a bowl and add black and cayenne pepper and salt to taste and 1 quart or more of good vinegar. 121 THE BLUE GRASS COOK BOOK Put in wide-mouthed bottles or little glass jars and put 1 tablespoon of olive oil in each before sealing. This recipe requires no cooking, and will keep 2 years in a cool place. DRAWN BUTTER FOR FOWL Melt ^ pound butter and stir in 2 teaspoons flour. Mix thoroughly and add 6 teaspoons of cold water, a little at a time. Cook till smooth. Add salt and pepper to taste. If preferred, add oysters while mixture is simmering. FISH SAUCE (No. 1) V. C. G. 1 pint of boiled milk, 9, tablespoons of butter, 1 tablespoon of flour, 1 tablespoon of wine, 1 tablespoon of capers, 1 egg. Salt and cayenne pepper to taste
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