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Soup

Sliced Cucumbers

Thinly sliced cucumbers served chilled with French dressing on crushed ice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Sliced Cucumbers

Ingredients

Directions

Prepare

  1. Soak cucumbers in cold water for several hours.

  2. Slice off a thick piece from both ends and peel, removing all the green rind.

  3. Hold the cucumber firmly and slice it into very thin rounds.

Chill and serve

  1. Chill the sliced cucumbers in a cold place, covered.

  2. Serve on a celery dish placed in crushed ice with French dressing.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Cucumbers
Provide the main body and crisp, watery texture of the salad.
French dressing
Adds acidity and sweetness that flavours the sliced cucumber.

The step that matters

Slice the cucumbers very thin. Thin, even rounds give a tender, crisp bite and let the dressing coat the slices evenly. Thick or uneven slices stay watery and taste bland.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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