Stewed Cucumbers
From Kirmess cook book, 1907
Serves 4
Presented as published in 1907. 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 Kirmess cook book (1907), page 111. The excerpt below is the record exactly as published.
STEWED CUCUMBERS. Rose Brown, London, England- Peel and cut in pieces cucumbers one inch long, put in boiling water with a little salt. Simmer for ten min- VEGETABLES. 263 utes. Strain them, add a cream sauce and stew twenty minutes. Add a little lemon juice
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