Eggs and Cucumber

Ingredients

• three ounces of butter
• three small cucumbers
• flavour with pepper
• salt
• half a table-spoonful of vinegar
• slices of six hard-boiled eggs
• a table-spoonful of cream

Method

1. 1

   Dissolve butter in a stewpan.

2. 2

   Peel, quarter, and slice cucumbers, and add to the butter with shredded young onions, seasoning with pepper, salt, and vinegar.

3. 3

   Simmer for ten minutes, then add hard-boiled egg slices and warm for two minutes, stirring in cream just before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 490. The excerpt below is the record exactly as published.

half a table-spoonful of vinegar. Season according to taste with salt and white pepper. Place the celery on a dish, and serve poached eggs neatlj' on the top of it. G-amish with slices of hard- boiled eggs. Time, twenty-five minutes to boil celery. Sufficient for five or six poached eggs. Probable cost. Is. 3d. Eggs and Cucumber. — Put three ounces of butter into a stewpan, and let it dissolve. Peel, quarter, and cut into slices three small cucumbers, and shred some young onions ; add these to the butter, flavour with pepper and salt, and throw in half a table-spoonfid of vinegar. When the mixture has simmered ten minutes, have ready slices of six hard-boiled eggs, which warm up for two minutes longer, stirring in a table-spoonful of cream

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