Cucumber Salad

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.

My Interpretation:

1 pound cucumber

¼ tsp. salt

2 Tbs.p Olive Oil

¼ tsp. Ground black pepper

Peel and slice cucmbers. Toss with remaining ingredients.


    • This recipe also includes inference on how to pickle (salt-preserve) cucumbers.


Rumpolt, Marx. "Ein new Kochbuch", Transliteration by Thomas Gloning,

Rumpolt Marx Ein New Kochbuch [Online] // Ein New Kochbuch / ed. Grasse M.. - 2002. - February 5, 2009. - - This is a translation of the book first published in 1581 by Marx Rumpolt. It has nearly 1000 recipes.

"Manuscriptorium." Manuscriptorium. N.p., n.d. Web. 28 Sept. 2012. <>.The Manuscriptorium's mission is to Build a Virtual Research Environment for the Sphere of Historical Resources. A facsimile of Ein New Kochbuch is available in the Digital Library (Document # 95.107)