Raw Cucumbers
From Manual for army cooks, 1896
Thin slices of raw onions may be mixed with the cucumbers.
Presented as published in 1896. 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 Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 56. The excerpt below is the record exactly as published.
RAW CUCUMBERS. Cucumbers should be as fresh from the vine as possible, and eaten within twenty-four hours after they are gathered. Pare and slice the cucumbers thin and sprinkle them plentifully with salt, and let them remain for a half hour. Then rinse off the salt with cold water, drain, and put lumps of ice on top or lay them in ice water for one-half hour or longer. This will crisp them. Just before they are served drain them dry. Season with j)epper, salt, and vinegar. Add olive oil if desired.
Cook this with the app: pantry check, scaling, and the assistant.