Cucummern - German Cucumber Salad

 

Cucummern (Cucumber Salad)

Found on the most excellent site Medieval Cuisine.
Source: Ein New Kochbuch by Marx Rumpolt, a 16th century collection of German recipes

Original Recipes:

Schel die Murcken/ vnd schneidt sie breit vnnd duͤnn/ mach sie an mit Oel/ Pfeffer vnd Saltz. Seind sie aber eyngesaltzen/ so seind sie auch nit boͤß/ seind besser als roh/ deñ man kans eynsaltzen mit Fenchel vñ mit Kuͤmmel/ daß man sie vber ein Jar kan behalten. Vnnd am Rheinstrom nennet man es Cucummern.

Translation: (Translated by M. Grasse)

Peel the Cucumbers/ and cut them broad and thin/ season them with oil/ pepper and salt. But if they are salt-preserved/ they are also not bad/ are better than raw/ because one can salt it with Fennel and with caraway/ that both can be kept over one year. And near the Rhine-stream one calls it Cucummern.