Cucumber Sauce
From Virginia Cookery-book, 1884
Serves 10
Fit for use immediately; will keep for a year.
Presented as published in 1884. 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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 59. The excerpt below is the record exactly as published.
Cucumber Sauce. Chop up fine several cucumbers (the full, ripe yellow ones answer perfectly), sprinkle them well with salt, and let them stand thus for several hours ; then with the hand press f rotn them all the salt brine. To every quart of cu- 118 VIROINIA COOKERT'BOOK. cumbers thus prepared add four ounces of white mustard- seed, four ounces of black mustard-seed, and two pods of red pepper
Cook this with the app: pantry check, scaling, and the assistant.