Irish Cucumber Salad

Ingredients

• the cucumbers
• 1 onion
• salt
• white pepper
• chopped parsley
• vinegar
• sugar
• salad oil

Method

1. 1

   Peel and slice cucumbers, add sliced onion.

2. 2

   Sprinkle with salt, let stand on ice, press out water.

3. 3

   Sprinkle with white pepper and parsley.

4. 4

   Add vinegar mixed with sugar and salad oil.

5. 5

   Serve at once.

Nutrition per serving

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 23. The excerpt below is the record exactly as published.

onion and z sour apples sliced thin. Add the chopped cabbage, ^ cup of stock and the juice of ^ lemon ; sprinkle with salt and cayenne pepper ; add yi leaspoonful of curry- powder. Cover and let all simmer until tender. Serve very hot on a border of boiled 22.— Dutch Salad. Soak 3 Dutch herrings in milk; then cut off the heads and tails and cut herrings into one-half inch pieces. Add 2 apples cut line, 3 hard-boiled eggs sliced thin, some cooked beets cut fine, some celery and green onions cut into very small pieces. Season and mix together. Pour over some vinaigrette sauce, and sprinkle with chopped gherkins. August 43^— Greek Cucumbers. Feel large cucumbers ; cat off the ends ; scoop out the seeds; sprinkle with salt. Then mix boiled rice with some chopped green onioos and stuff the cucumbers. Lay the cucumbers in a stew-pan ; pour over i cup of stock and the juice of a lemon ; add I tablespoonful of butter, and let cook until tender. Serve hot, and pour over a well- seasoned white sauce. Garnish with parsley. 24. — Russian Beef Roll. Chop a pounds of beef with j^ pound of suet ; add 4 small onions, a cloves of garlic and 3 sprigs of parsley chopped fine. Season with salt, pepper and nutmeg. Mix with some bread-crumbs and a beaten egg. Shape into a roll and lay in a baking-dish ; moisten with broth and let bake until done. Serve on a platter with a border of mashed potatoes and garnish with iried parsley. 35.— Jewish Veal Stew. Cook 3 pounds of veal ; when nearly done, add }i cup of vinegar, }4 cup of raisins, a, August pinch of cloves and cinnamon and a table- spoonful of horseradish. Thicken the sauce with buttered bread-crumbs; season with salt and pepper to taste. Serve with boiled rice. 26. — French Pop-overs. Beat the yolks of 3 eggs until very light ; add I pint of milk. Sift i pint of flour with a teaspoonfuls of baking-powder; add ^ teaspoonful of salt and the whites of the eggs beaten to a stiff froth. Flavor with rose-water. Mix well together and pour into hot well-buttered cake-tins. Bake in a quick oven until a light brown. Serve hot with French coffee. vj, — German Egg Toast. Cut slices of stale bread; beat 3 eggs with a pinch of salt and 3^ cup of milk. Dip the slices of bread in the beaten eggs and fry until brown on both sides. Cover with pulverized sugar ; sprinkle with cinna- mon and some finely chopped nuts. Serve hot. August 38.— Irish Potato Pu%. Peel and boil potatoes well seasoned ; then mash thoroughly with a lump of butter. Add some milk and 2 ^gs ; beat well until very light. Then fry in deep hot lard by the Ublespoonful until a light brown. Serve hot with broiled steak. ag. — Belgian Eggs. Take 4 eggs, 2 cups of milk, 4 tablespoon- fuls of sugar, i teaspoonful of flour. Beat whites separate; add flour to the yolks and sugar ; beat until stiff. Beat the whites and ■cald in milk ; strain from the milk, and act aside. Take the yolk, and stir gently iu the milk until thick. Remove from the Are. Place ia a dish to cool. Flavor with vanilla and then put the whites on top and serve. 3a— Irish Cucumber Salad. Peel the cucumbers and slice thin ; add i onion sliced. Sprinkle well with salt; let stand half an hour on ice ; press out all the water ; sprinkle with white pepper and chopped parsley. Add vinegar mixed with sugar, to taste, and salad oil

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