Brisbane Local Food

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Big thing for me - I don't make pickles, I don't make preserves or jam. I have used Christa's simple recipe of vinegar and sugar and turned my sorry, wrinkled cucumber into something useful I hope.

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Comment by Susan on January 23, 2017 at 18:07

NIce to know new ways to use stuff.

Comment by Christa on January 23, 2017 at 9:13

With the dutch komkomersla (sla meaning salad), mum used to peel the cucumber and cut into cubes, but that would be optional, there is a fair bit of Vitamin K in the skin.  I think she also added a little dash of oil to the mix.  

Dutch people also added grated nutmeg to a lot of their cooked veggies and meat, but not on the cucumber salad.  Cinnamon in sweets, cake, biscuits, and anise seed (in a tea sieve) in warm milk at bedtime and a liquorice which had a salty taste for a lolly as well as mints.

My grandmother always had a roll on mints (for your tummy) and a bottle of 4711 eau de cologne, in her handbag.  The cologne was for headache and was rubbed on your forehead. 

After looking for things to do with cucumber on the net, I found this.  I wonder what makes up burp with cucumber. 

Comment by Lissa on January 23, 2017 at 5:12

Now there's a novel idea - cucumber icecream! Thanks Jeff.

Comment by Jeff Kiehne on January 23, 2017 at 5:09

Cucumber Ice Cream

The Queen of Ices

The recipe we demonstrate in the video above comes from Agnes Marshall's The Book of Ices (1885). As queen of Victorian Ices, Agnes was a fantastic entrepreneur, selling books, equipment and teaching lessons on how best to make and mould ice cream. She also travelled across Britain lecturing, and published two general cookery books. Her two ice cream books contain some of the best recipes for ices you will ever come across – yet sadly, she’s virtually forgotten today.

Agnes Marshall patented a zinc-lined machine which promised to freeze ice cream in just 3 minutes! Around the central pewter jar the cook would put a mix of ice and salt. The salt lowers the temperature of the ice, and depending on how much salt is added, it can get to as low as -20 degrees centigrade – sometimes even lower. When the mixture is churned, it quickly freezes and can be put into a mould. The Victorian cook would then have used an ice cave – a metal box in a wooden chest filled with more ice and salt – to freeze the moulded ice solid.

Agnes Marshall’s The Book of Ices is available as a modern reprint, called Ices and Ice Creams.

Comment by Lissa on January 23, 2017 at 5:07

Absolutely. Very vinegary but nice. Maybe I should have added more sugar.

Will eat them this week with salmon sarnies and salads.

Comment by Andrew Cumberland on January 22, 2017 at 20:30

Have you tried it yet? (as in eaten any).  


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