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Cucumbers with French Dressing
From Lessons in cooking through preparation of meals, 1912
Serves 2
Remove bitter skin and ends.
Presented as published in 1912. 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
Nutrition per serving
16Calories
1 gProtein
3 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories16 kcal
Protein0.6 g
Carbohydrates3 g
Total Fat0.2 g
Sodium1.5 mg
Potassium170 mg
Calcium16 mg
Iron0 mg
Magnesium10 mg
Phosphorus23 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin K24 mcg
Water96 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 167. The excerpt below is the record exactly as published.
CUCUMBERS WITH FRENCH DRESSING RASPBERRY SPONGE Planked Shad Clean and split a 3 lb. shad. Put the skin side down on oak plank i inch thick, and a little longer and wider than the fish, sprinkle with salt and pepper and brush over with melted butter. Bake 25 m in a hot oven. Remove from the oven, spread with butter and garnish with parsley and lemon. The fish should be served on the plank. In this instance make a border of Duchess potatoes around it. Planked fish can be well cooked in a gas oven having the flame over the fish. Duchess Potatoes To 2 c hot riced potatoes add 2 T butter, ^ t salt and the yolks of 2 eggs or i whole egg slightly beaten. Shape wnth a pastry bag, using star or rose point, make a border around the fish on the plank, brush over with beaten egg diluted with i t water, and brown in a hot oven. MAY MENUS 303 Creamed Brussels Sprouts Pick over i pt. brussels sprouts, remove the wilted leaves, then soak in cold water 15 m; cook 20 m or until tender in boiling salted water. Drain, add i c Medium White Sauce (2 T flour), and serve. Note: Brussels sprouts, belong to the same family as the cabbage. They are much smaller, however, being about the size of a walnut. Cucumbers with French Dressing Cut thick slices from both ends of the cucumber and pare thickly, since the cucumber contains a bitter principle which lies near the skin and stem ends. Slice thin and stand in cold salted water for ^ h before serving.
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