Stewed Cucumbers
From Manual for army cooks, 1896
Let it boil up once, constantly stirring; then add the juice of half a lemon or a teaspoonful of vinegar.
Presented as published in 1896. 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 Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 56. The excerpt below is the record exactly as published.
STEWED CUCUMBERS. Pare and cut the cucumbers lengthwise into slices one-quarter inch thick. Put them in cold or ice water for one hour, then drain them. Put into a pot one or more tablespoonfuls of dripping or but- ter and enough stock or boiling water to prevent the cucumbers from burning. Season with j^epper and salt
Cook this with the app: pantry check, scaling, and the assistant.