Cucumber with French Dressing
From Kirmess cook book, 1907
Serves 1
Garnish the top with a radish.
Presented as published in 1907. 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 Kirmess cook book (1907), page 44. The excerpt below is the record exactly as published.
French dressing and place in cucumber shell. Oamish the top with Spanish pepper, chopped very fine, placing in center of this a garnished radish. Serve with fish course. Mrs. Livingston Oifford. Select a good sized, well rounded cucumber, cut off both ends, cut roundwise a piece about two and a half FISH, OYSTERS, LOBSTERS, ETC. 109 inches in length; take out the pulp leaving just enough in bottom for a foundation for filling; take a Spanish pepper, pull it out, cut in narrow strips, placing five strips at equal distances around the cucumber
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