Picnic
Cucumber salad
Cucumber salad, preserved from Marion Harland’s 1903 cookbook with ingredient cues including wash well in cold water.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Wash well in cold water.
- Make two incisions in the top of the cucumber about an inch from each end and about one-half inch deep.
- Next cut lengthwise from one incision to the other carefully and remove the top.
- Scoop out the pulp and mix with salt.
- After the cucumber pulp has stood about an hour in the salt drain off the water and add the celery and the nuts.
Historical transcription
Source method
- 1
Select small, firm cucumbers of uniform size. Wash well in cold water. Dry thoroughly. Make two incisions in the top of the cucumber about an inch from each end and about one-half inch deep. Next cut lengthwise from one incision to the other carefully and remove the top. Scoop out the pulp and mix with salt. Then chop some celery fine (if celery is out of season substitute cabbage), and some blanched walnut meats, also chopped. After the cucumber pulp has stood about an hour in the salt drain off the water and add the celery and the nuts. Mix thoroughly with a French dressing, and about twenty minutes before serving fill up the shells, placing a piece of parsley in each end.
Nutrition pending
No invented nutrition numbers.
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