Stewed Cucumbers

Ingredients

• Pare three or four young and good cucumbers
• Make a cupful of cream sauce
• beat in the yolks of two eggs
• a tablespoonful of vinegar

Method

1. 1

   Pare and cut cucumbers into thick slices, boil in water with a little salt and vinegar for about fifteen minutes, then pour away the water.

2. 2

   Make a cupful of cream sauce in another saucepan, and when ready, beat in the yolks of two eggs and a tablespoonful of vinegar.

3. 3

   Pour this yellow sauce over the slices of cucumber, after they have been placed neatly in their dish.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 48. The excerpt below is the record exactly as published.

Stewed Cucumbers. Pare three or four young and good cu- cumbers, and cut them in thick slices, boil these in water, with a little salt and vinegar in it — the same as for egg-plant — for about fifteen minutes, then pour away the water. ^Make a cupful of cream sauce in another saucepan, and, when ready, beat in the yolks of two eggs and a tablespoonful of vinegar

Cook this with the app: pantry check, scaling, and the assistant.