CUCUMBER CHUTNEY

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905
Source
Common-sense cookery for English households : with twenty menus worked out in detail
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (3)
  1. Cut the cucumber into thin-julienne-like strips an inch long—say three heaped-up tablespoonsfuls.
  2. Mix with them a teaspoonful of finely minced chives, or green stem of onion, one of chopped green chilli, or capsicum, and one of parsley.
  3. Moisten with a dessertspoonful of vinegar in which a pinch of sugar has been dissolved, a dessertspoonful of salad oil, and dust over it salt and black pepper at discretion.
Original Text
For CUCUMBER CHUTNEY.—Cut the cucumber into thin-julienne-like strips an inch long—say three heaped-up tablespoonsfuls—mix with them a teaspoonful of finely minced chives, or green stem of onion, one of chopped green chilli, or capsicum, and one of parsley; moisten with a dessertspoonful of vinegar in which a pinch of sugar has been dissolved, a dessertspoonful of salad oil, and dust over it salt and black pepper at discretion.
Notes