vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free

Mandrang (or Mandram)

Name: Mandrang (or Mandram)
Yield: 4 servings
Ingredients: two moderate-sized cucumbers; half the quantity of mild onion; the juice of a lemon; a saltspoonful or more of salt; a third as much of cayenne; one or two glasses of Madeira, or of any other dry white wine

From Modern cookery, in all its branches, 1884

Serves 4

This is a West Indian recipe.

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 Modern cookery, in all its branches (1884) by Eliza Acton, page 295. The excerpt below is the record exactly as published.

MANDRANG, OR MANDRAM. ( West Indian Receipt.') Chop together very small, two moderate-sized cucumbers, with half the quantity of mild onion ; add the juice of a lemon, a saltspoonful or more of salt, a third as much of cayenne, and one or two glasses of Madeira, or of any other dry white wine

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