The Grocer’s Encyclopedia

Artemas Ward’s Encyclopedia of Foods and Beverages — New York, 1911

GHERKINS

Several varieties of the common cucumber, generally those with prickly skins, are specially cultivated for gathering while still small to pickle as "Gherkins."

The original Gherkin, or Jamaica Cucumber, is a distinct variety native to Jamaica and locally used both fresh boiled and pickled. It is about half as thick as long, of light green color and prickly to a marked degree.

added by the pass

Recipes that use gherkins

68 dishes across the Historical Foodie library call for gherkins.

The Epicurean · 63

No. 1102 Striped Bass a la Conti Bass Raye a la Conti
No. 1138 Fresh Codfish, Broiled with Bacon or Ham Morue Fraiche Grillee au Petit Sale ou Jambon
No. 1167 Halibut, Admiral Fletan ou Holibut a l'Amiral
No. 1233 Red Snapper a la Crequy Red Snapper a la Crequy
No. 1328 Beef Palates in Tortue Palais de Boeuf en Tortue
No. 1480 Brains a la Chassaigne Cervelles a la Chassaigne
No. 1512 Schnitzel, German Style Schnitzel a l'Allemande
No. 1517 Calf's Head in Tortue Tete de Veau en Tortue
No. 1593 Mutton Cutlets a la Bouchere Cotelettes de Mouton a la Bouchere
No. 1781 Pork Cutlets with Gravy, Robert or Gherkin Sauce-Breaded Cotelettes de Porc Panees au Jus, a la Sauce Robert, ou a la Sauce aux Cornichons
No. 2414 Aspic of Lobster Aspic de Homard
No. 2415 Aspic of Oysters Aspic d'Huitres
No. 2418 Aspic of Pullet a la Cussy Aspic de Poularde a la Cussy
No. 2422 Aspics with Shrimps—Small Petits Aspics aux Crevettes
No. 2433 Rump of Beef a la Mode Piece de Boeuf ou Pointe de Culotte a la Mode
No. 2446 Lambs' Brains with Mayonnaise Cervelles d'Agneau a la Mayonnaise
No. 2447 Cases of Lobster a la Ravigote-Small Petites Caisses de Homard a la Ravigote
No. 2470 Cream of Lobster Creme de Homard
No. 2475 Cutlets of Lamb with Tomatoed Chaudfroid Cotelettes d'Agneau au Chaudfroid Tomate
No. 2481 Lobster Dome Garnished with Small Cases Dome de Homard Garni de Petites Caisses
No. 2498 Galantine of Suckling Pig Galantine de Cochon de Lait
No. 2501 Garnishing of Artichoke Bottoms, Imperial Garniture de Fonds d'Artichauts a l'Imperiale
No. 2503 Garnishing of Eggs a la Jardiniere Garniture d'Oeufs a la Jardiniere
No. 2505 Garnishing of Eggs a la Justine Garniture d'Oeufs a la Justine
No. 2512 Garnishing of Eggs, Polish Style Garniture d'Oeufs a la Polonaise
No. 2516 Garnishing of Whole Hard-Boiled Egg-Yolks Garniture de Jaunes d'Œufs Durs Entiers
No. 2528 Kingfish Fillets a la Valencay Filets de Kingfish a la Valencay
No. 2530 Leg of Mutton a la Garrison Gigot de Mouton a la Garrison
No. 2531 Lobster or Spiny Lobster a la Ravigote Homard ou Langouste a la Ravigote
No. 2537 Mousseline of Lobster Mousseline de Homard
No. 2542 Small "pains" of Capon with Tarragon Petits Pains de Chapon a l'Estragon
No. 2547 "pain" of Liver with Salpicon Pain de Foie au Salpicon
No. 2576 Salmon Darne, Decorated Darne de Saumon Historiee
No. 2577 Salmon Sliced and Decorated Tranches de Saumon Historiees
No. 2584 Salmon a la Seymour Saumon a la Seymour
No. 2587 Salmon, Venetian Style Saumon a la Venitienne
No. 2588 Salmon, with Montpellier or Cambridge Butter Saumon au Beurre de Montpellier ou au Beurre de Cambridge
No. 2590 Shells of Capon with Jelly Coquilles de Chapon a la Gelee
No. 2591 Shells of Perch or Red Snapper Coquilles de Perche ou de Red Snapper
No. 2594 Sturgeon or Sterlet, Livonienne-Small Petit Esturgeon ou Sterlet Livonienne
No. 2611 Brook Trout a la Careme Truites de Ruisseau a la Careme
No. 2622 Bagration Salad Salade a la Bagration
No. 2624 Capon Salad a la Mortimer Salade de Chapon a la Mortimer

365 Dishes of All Nations · 4

Cooking in Old Créole Days · 1

Art and Science of Salad Making

… and 20 more recipes use gherkins.