Sweet Ripe Cucumber
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
This looks and tastes very nice.
Presented as published in 1894. 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 Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 30. The excerpt below is the record exactly as published.
Sweet Ripe Cucumber. Pare and slice ripe cucum- bers and let them stand over night in very salt water. Take one gallon vinegar, one pound of brown sugar and spice for a syrup
Cook this with the app: pantry check, scaling, and the assistant.