Salad of Cucumber with Tomatoes
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Salads should be served cold.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 263. The excerpt below is the record exactly as published.
Salad of Cucumber with Tomatoes. — Peel and cut up a good-sized cucumber, not crosswise in the ordinary way but SALAD OF CUCUMBER WITH TOMATOES 381 in narrow strips a quarter of an inch wide and two long. Sprinkle with salt, drain off the moisture, and season with freshly-ground pepper. Sprinkle over all enough salad oil to moisten nicely, and a few drops of fine French vinegar. Let this lie while you cut up and squeeze through a sieve the moisture out of four tomatoes (about half a pound) . Catch this liquid in a bowl and pour it over the cucumber, sprinkling the surface with a dessertspoonful of finely-minced Ravigote — i.e., equal parts of chives, chervil, tarragon, and burnet. A slice of white bread
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Cook this with the app: pantry check, scaling, and the assistant.