Cucumbers. No. 1.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (9)
  1. Wipe the cucumbers very clean with a cloth.
  2. Boil salt and water, and pour over them.
  3. Keep them close covered.
  4. Repeat this every day till they are green, putting fresh water every other day.
  5. Let them stand near the fire, just to keep warm.
  6. Ensure the brine is strong enough to bear an egg.
  7. When they are green, boil some white wine vinegar, pour it over them, put some mace in with them, and cover them with leather.
  8. Alternatively, it is better to put the salt and water to them once only, and they should be boiled up over the fire, in the vinegar, in a bell-metal kettle, with some vine leaves over, to green them.
  9. A brass kettle will not hurt, if very clean, and the cucumbers are turned out of it as soon as off the fire.
Original Text
Cucumbers. No. 1. Gather young cucumbers, commonly called gherkins—the small long sort are considered the best—wipe them very clean with a cloth; boil some salt and water, and pour over them; keep them close covered. Repeat this every day till they are green, putting fresh water every other day: let them stand near the fire, just to keep warm; the brine must be strong enough to bear an egg. When they are green, boil some white wine vinegar, pour it over them, put some mace in with them, and cover them with leather. It is better to put the salt and water to them once only, and they should be boiled up over the fire, in the vinegar, in a bell-metal kettle, with some vine leaves over, to green them. A brass kettle will not hurt, if very clean, and the cucumbers are turned out of it as soon as off the fire.
Notes
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