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Stewed Cucumbers

Stewed cucumbers simmered with salt, vinegar, onion, and optional butter and sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cucumber and onion match in chemistry and in kitchens. They rank in the top 8% of all ingredient pairs, and cooks put them together in 6,050 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Stewed Cucumbers

Ingredients

Directions

Prepare

  1. Pare and cut fresh cucumbers into shapes or slices.

Cook

  1. Put them into a saucepan and add a little coarse sea salt, vinegar, and chopped onion.

  2. Simmer over low heat until nearly done and the liquid is reduced.

  3. Alternatively, fry them in fresh butter and add a strong sauce.

Serve

  1. Serve the cucumbers with roasted mutton or as an entrée with fried bread around them.

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 + oniontop 8% of all pairs
    Smell alikestrong
    Cooked together6,050 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Cucumber + vinegartop 8% of all pairs
    Smell alikemoderate
    Cooked together4,734 recipes

    Shared aroma: 2-methylbutyl acetate (fruit).

  3. Vinegar + oniontop 14% of all pairs
    Smell alikemoderate
    Cooked together18,226 recipes

    Shared aroma: acetic acid (sour, vinegar).

  4. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Fresh cucumbers
Form the main body of the dish, becoming tender when cooked.
Vinegar
Adds acidity that sharpens the flavour of the cucumbers.
Fresh butter
Adds fat and richness when the cucumbers are fried instead of simmered.
Strong sauce (cullis)
Adds concentrated savoury flavour to the fried cucumbers.

The step that matters

Simmer until nearly done and reduced. Cucumbers are mostly water and turn soft and watery if overcooked. Stopping at nearly done with the liquid reduced keeps their texture firmer and concentrates the flavour of the vinegar and seasonings in the remaining liquid.

Swap the cucumber

How well each one fits the dish's main ingredients (vinegar, onion, butter, sauce):

  1. Mustardfits better
  2. Shallotfits better
  3. Chivefits about as well
  4. Cucumberthe original

Fit is the average pairing score against vinegar, onion, butter, sauce. Candidates are from the same food group and used in at least 100 recipes.

“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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