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Stewed Cucumbers

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Cucumber and sauce are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 1,174 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Stewed Cucumbers

Ingredients

Directions

  1. Peel and quarter the cucumbers.

  2. Soak the cucumber quarters in ice-cold water for 15 minutes.

  3. Place the cucumbers in a shallow saucepan and cover with boiling water.

  4. Cook slowly for 30 minutes.

  5. Drain the cucumbers without pressing them.

  6. Transfer to a heated platter and cover with maitre d'hotel sauce.

  7. Serve hot.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cucumber + saucetop 21% of all pairs
    Smell alikemoderate
    Cooked together1,174 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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