Baked Cucumbers
From Trinity cook book, 1925
An excellent substitute for scalloped eggplant.
Presented as published in 1925. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 8. The excerpt below is the record exactly as published.
BAKED CUCUMBERS Peel and cut in thick slices nice firm cucumbers, with few seeds. Boil for twenty minutes. Drain and mash thoroughly, add to each pint of mashed cucumbers one cupful of bread crumbs, one egg, one-half teaspoonful of salt, a bit of pepper and butter the size of an egg
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