Recipe: Curried Beetroot and Cucumber

  •  1 cucumber.
  •  1 beetroot.
  •  2 shalots.
  •  ½ pint water.
  •  1 teaspoon curry powder.
  •  2 tablespoons cooked haricot beans.
  •  2 ounces butter.
  •  1 teaspoon flour.
  •  1 teaspoon salt.
  •  ½ teaspoon pepper.

Slice the cucumber, beetroot and shalots, and fry for ten minutes in the butter; add pepper, salt, curry powder and flour, mix well and add water. Simmer for half an hour, stirring frequently.

New Vegetarian Dishes, by Mrs. Bowdich (Year 1892)

Recipe: Stuffed Cucumbers

Possibly the only recipe for cooked cucumbers that is used to any extent is the accompanying one for stuffed cucumbers. Cucumbers prepared in this way are very palatable, and because of the ingredients used are much higher in food value than when eaten alone. Such a dish is attractive, too, as Fig. 15 shows.

STUFFED CUCUMBERS
(Sufficient to Serve Six)

  •  3 cucumbers
  •  2 Tb. butter
  •  1 small onion, chopped
  •  1 tsp. salt
  •  Dash of pepper
  •  1-1/2 c. steamed rice
  •  1 c. stewed tomatoes
  •  Bread crumbs

Select medium-sized cucumbers, wash and peel them, and cut them in half lengthwise. Hollow out the center so that the cucumbers will have the shape of boats. Then melt the butter in a frying pan, add the chopped onion, salt, and pepper, and heat together for a few minutes. Next add the rice, tomatoes, and sufficient bread crumbs to take up any excess of moisture. Fill the cucumbers with this mixture and bake until they are soft enough to be easily pierced with a fork. During the first part of the cooking, pour a small amount of hot water into the pan in which the cucumbers are baked. Serve hot.

Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)

Recipe: To Dress Cucumbers Raw

They should be as fresh from the vine as possible, few vegetables being more unwholesome when long gathered. As soon as they are brought in lay them in cold water. Just before they are to go to table take them out, pare them and slice them into a pan of fresh cold water. When they are all sliced, transfer them to a deep dish, season them with a little salt and black pepper, and pour over them some of the best vinegar, to which you may add a little SALAD oil. You may mix with them a small quantity of sliced onion; not to be eaten, but to communicate a slight flavour of onion to the vinegar.

Directions for Cookery, In Its Various Branches.
Ladies and Professional Cooks.
Containing
The Whole Science and Art of Preparing Human Food. (Year 1840)

Recipe: Greek Cucumbers

Peel large cucumbers; cut off the ends; scoop out the seeds; sprinkle with salt. Then mix boiled rice with some chopped green onions and stuff the cucumbers. Lay the cucumbers in a stew-pan; pour over 1 cup of stock and the juice of a lemon; add 1 tablespoonful of butter, and let cook until tender. Serve hot, and pour over a well-seasoned white Sauce. Garnish with parsley.

Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)