Stewed Cucumbers
From Modern cookery, in all its branches, 1884
Serves 4
Cucumbers can also be boiled and then stewed quickly in gravy.
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.
STEWED CUCUMBERS. {English mode .) Pare, and split into quarters, four or five full-grown but still young cucumbers ; take out the seeds and cut each part in two $ sprinkle 824 MODERN COOKERY. [chap. xvii. them with white pepper or cayenne ; flour and fry them lightly in a little butter, lift them from the pan, drain them on a sieve, then lay them into as much good brown gravy as will nearly cover them
Cook this with the app: pantry check, scaling, and the assistant.