A historical side dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). For Tomato Salad, see SALADS, also for Raw Cucumbers.
Preserved exactly as written in the original source
Peel and cut into slices (lengthwise) some fine cucumbers
Boil them until soft
salt to taste, and serve with delicate cream sauce
Modern guidance to help you succeed with this vintage recipe
Boiling cucumbers until soft breaks down their rigid pectin structure and eliminates the enzymatic compounds that create bitterness. The high water content (96%) of cucumbers means they cook quickly and absorb flavors readily. Salting after cooking prevents excessive moisture loss during the boiling process, while the cream sauce's fat molecules carry and amplify the delicate cucumber flavor. The lengthwise cutting exposes maximum surface area for the cream to cling to.
The cucumbers can be peeled and sliced up to 2 hours ahead and held in ice water in the refrigerator to maintain crispness before cooking. The cream sauce can be prepared up to 1 day ahead and reheated gently. However, the boiled cucumbers should be served immediately after cooking as they become watery and lose texture when stored.
This dish is best served fresh and does not store well. The high water content of cooked cucumbers causes them to release liquid and become mushy within a few hours. If you must store leftovers, keep them in an airtight container in the refrigerator for no more than 1 day, though texture quality will be significantly compromised.
AI-generated tips from Chef Cecil's culinary database
The cucumbers can be peeled and sliced up to 2 hours ahead and held in ice water in the refrigerator to maintain crispness before cooking. The cream sauce can be prepared up to 1 day ahead and reheated gently. However, the boiled cucumbers should be served immediately after cooking as they become watery and lose texture when stored.
This dish is best served fresh and does not store well. The high water content of cooked cucumbers causes them to release liquid and become mushy within a few hours. If you must store leftovers, keep them in an airtight container in the refrigerator for no more than 1 day, though texture quality will be significantly compromised.
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
