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
We can follow the history of meal recipes far back into ancient history, certainly as far as the Egyptians, and maybe even further. Interesting though that is, in the main part, these old cookbooks were just simple pictorial, hieroglyphic or cunieform instructions for preparing food.
Progressing into The time of the roman empire 25BC a roman called Apicius compiled some scripts detailing recipes prepared by wealthy roman citizens. In his works, he describes how the meals were separated into hors d`oeuvres, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also informs us how the ancient Romans were skilled in the use of many different herbs, including many that are still in use today such as basil, mint and parsley. Later on in the 1400s, people returning from the crusades brought us a variety of foods, spices and herbs from Arab cooking, including spices such as coriander, parsley, basil and rosemary. These new foods and tastes caused an increase in manuscripts on cooking, the majority of which still exist in private collections. By the time we get to the 20th century, cookery books were highly popular due to more people being able to read, leisure time and disposable income. |
We hope you enjoy this Bertha Marks's Cucumbers recipe.
