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By Isabella Beeton

Published 1861

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Cucumbers are usually eaten uncooked or pickled. Cucumber is most digestible if the skin is left on and the cucumber sliced thickly to ensure that it is well chewed. The rind is rich in salts and flavour, and contains minute amounts of substances which help in digestion of the pulp of the cucumber.
There are a number of pleasant ways of using cucumber as a cooked vegetable. As with marrow, which, like the cucumber, contains a high percentage of water, it should be steamed rather than stewed or boiled.