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📝 Description
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🥘 Ingredients
3 tablespoonfuls of salad-oil, 4 tablespoonfuls of vinegar, salt and pepper to taste; cucumber.
👨🍳 Method
Pare the cucumber, cut it equally into _very thin_ slices, and _commence_ cutting from the _thick end_; if commenced at the stalk, the cucumber will most likely have an exceedingly bitter taste, far from agreeable. Put the slices into a dish, sprinkle over salt and pepper, and pour over oil and vinegar in the above proportion; turn the cucumber about, and it is ready to serve. This is a favourite accompaniment to boiled salmon, is a nice addition to all descriptions of salads, and makes a pretty garnish to lobster salad. [Illustration: SLICED CUCUMBERS.] [Illustration: CUCUMBER.]
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this vintage cucumber salad recipe from Mrs. Beeton, and I was pleasantly surprised by how much I enjoyed it. I found the thin slicing technique to be a delightful detail—it allowed the cucumbers to absorb the dressing beautifully, creating a perfect balance of crisp and tangy flavors. The instructions to start slicing from the thick end to avoid bitterness were spot-on, and it made me appreciate the nuances of cucumber preparation. This dish is perfect for the weeknight cook looking to elevate a simple meal. The combination of oil, vinegar, salt, and pepper is timeless, and it pairs exceptionally well with boiled salmon or any mixed salad. I'll definitely be keeping this recipe in my rotation for quick, elegant side dishes. Next time, I might experiment with adding a touch of fresh dill or mint for a modern twist.
