Recipes

Cucumber and Onion Salad

Recipe No. 425 from the U.S. Army's WWII cookbook — Salads. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Salad

Serves Approximately 25 pounds, 100 servings, four mess kit spoons (4 ounces) each.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 425 from the U.S. Army’s WWII cookbook — Salads. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

  • Cucumbers, sliced — 20 pounds
  • Onions, sliced — 6 pounds (6 No. 56 dippers)
  • Vinegar — 2¼ quarts (2¼ No. 56 dippers)
  • Water — 2¼ quarts (2¼ No. 56 dippers)
  • Sugar, granulated — ½ pound (⅓ mess kit cup)
  • Salt — 2¼ ounces (4½ mess kit spoons)
  • Pepper — (⅓ mess kit spoon)

Directions

  1. Mix sliced cucumbers and onions.
  2. Combine vinegar, water, sugar, salt, and pepper; mix well. Pour over cucumbers and onions.
  3. Serve as a relish.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Cucumbers, sliced — 1 lb 9⅔ oz Onions, sliced — 7⅔ oz Vinegar — 11½ tbsp Water — 11½ tbsp Sugar, granulated — ⅔ oz Salt — about 1 tsp Pepper — scale to taste ((⅓ mess kit spoon))

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 425, Salads. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.