YIELD 68 SERVINGS
3 large cucumbers
2 tsp salt
1 large onion, quartered; sliced
2 tbsp salad oil
1/4 tsp black pepper
1/4 tsp sugar
2/3 cup vinegar
Directions
Peel cucumbers and slice very thin. Place in layers in shallow bowl,
sprinkling salt between layers. Cover with a plate and weight the
plate down with a heavy object. Allow to stand at room temperature
for about 2 hours. Drain well, gently pressing liquid from the
cucumbers with palms of hands. Put in large jar with tight-fitting
cover and add onions. Combine oil, pepper, sugar and vinegar; stir
well and pour over cucumbers and onions. If dressing does not cover
the vegetables, add vinegar until it does. Chill for 12 hours before
serving. Excellent with beef. Yield: 6 to 8 servings as a condiment;
double the recipe for a cocktail party for about 20. MM Wrenn
The Southern Living Cookbook
Servings: 8 servings
Bertha Marks's Cucumbers Recipe brought to you by Recipe Ideas
Categories: Cucumber; Vegetable
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions far back into ancient history, in truth as far back into recorded history as the Egyptians, and quite possibly further than that. In practice though, in the main part, these early records were just basic pictorial recipes for preparing meals.
Interestingly, the most ancient recipe discovered so far, according to historians are a few ancient tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `blissful`. Moving on, there were a couple of interesting cookery books from the fourteenth century ; one book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, they are nothing to do with the indian curry that is familiar to us all today, but rather descriptions of the types of meals on the tables of the nobility of the time. Later, in the 15th century, people returning from the crusades brought us many new foods, spices and herbs from middle-east cuisine, including spices like parsley and basil. The introduction of these new tastes was responsible for a surge in books on cooking, most of which still exist in academic collections. During the next few hundred years, the rich and powerful families of the West tried to serve the best banquets, and because of this the best chefs and their recipe collections were much in demand. Notwithstanding that, it was during the 1800s that fine cooking and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collecting, testing, and publishing recipes for their fellow cooks to enjoy. Like it or not, the introduction of TV gave us celebrity chefs and the spin-off recipe books. And that brings us to the present day and the invention of the internet, allowing us all to access thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Bertha Marks's Cucumbers recipe.
