Posted by: hearttohearthcookery | October 9, 2026

To stew Cucumbers-A Taste of Hearth Cooking

The receipt (recipe) for To stew Cucumbers, H. Glasse, 1747:  Take six large Cucumbers, slice them, take six large Onions, peel and cut them in Slices, fry them both brown, then drain them, and pour out the Fat, put them into the Pan again, with three Spoonfuls of hot water, a quarter of a Pound of Butter rolled in Flour, a Tea Spoonful of Mustard, Season with Pepper and Salt and let them stew a quarter of an Hour softly, shaking the pan often; when they are enough; dish them up.

The receipt (recipe) for To stew Cucumbers, H. Glasse, 1747:  Take six large Cucumbers, slice them, take six large Onions, peel and cut them in Slices, fry them both brown, then drain them, and pour out the Fat, put them into the Pan again, with three Spoonfuls of hot water, a quarter of a Pound of Butter rolled in Flour, a Tea Spoonful of Mustard, Season with Pepper and Salt and let them stew a quarter of an Hour softly, shaking the pan often; when they are enough; dish them up.

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