Stewed Cucumbers
From The Chicago Record cook book (1896).
A historical recipe
The Chicago Record cook book, by Chesbrough, Mary Mott, [from old catalog] ed (1896).
United States
Known as an American recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- After peeling, cut four or five large cucumbers into slices half an inch thick;
- just cover them with hot water, and boil them ten or fifteen minutes, till they are tender, but not broken;
- then drain off the water.
- Put two cups of cream in a saucepan, season with a teaspoonful of salt and one-eighth teaspoonful of pepper and a half-tablespoonful of butter.
- When it comes to a boil drop in the cucumbers and let them get heated through, shaking the saucepan to prevent burning.
- This may be served on slices of toast like asparagus, and is a very delicate dish.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Vegetable peeler
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Colander