Stewed Cucumbers
From Jane Hamilton's recipes, 1909
Consistency should be similar to cymblings.
Presented as published in 1909. 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 Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 13. The excerpt below is the record exactly as published.
season with salt and black pepper. It is well to beat the corn in a wooden tray with a wooden beater. The butter and cream are put in and well mixed with the corn, and the whole then put in a dish and baked. Some cooks put eggs in their pudding, say four eggs to one dozen ears of corn. Some think it best not to boil the corn for this pudding. CUCUMBERS, STEWED. Peel the cucumbers, cut them up, and put them in a skillet in sufficient water to cover them. Cut up a silver onion and add for seasoning. When they are done mash them up, season with salt and black pepper, and JANE HAMILTON'S RECIPES add a slice of butter
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