Baked Cucumbers

Ingredients

• good-sized cucumbers
• 1 pint finely chopped meat
• 1 tablespoon onion juice
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon of salt
• 1 chopped onion
• 2 peeled and chopped tomatoes
• 0.5 cup of water or stock

Method

1. 1

   Cut cucumbers in half and scoop out the seeds.

2. 2

   Fill with meat mixture and tie or fasten.

3. 3

   Stand in a baking jar with salt, onion, tomatoes, and water or stock.

4. 4

   Bake for 1 hour, basting often.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 41. The excerpt below is the record exactly as published.

Baked Cucumbers. l'e(d good .-ized ciicumlx'rs: cut into halves and scoop out the seeds. To each (■» allow: 1 pint finely chopped meat. 1 tablespoon onion juice, 1 teaspoon salt, 1 tea- spoon pep|)er. Fill cucumbers and tie or fasten with skewer, stand in baking jar in w liich i- a teaspoon (d' salt, 1 chopiied onion, 'i |)eeled and (diopped tomatoes and }, cup of water or stock. l>ak(' 1 hour, basting often, in ,lew(d IJange. Srpiash may he baked in same manner. Boiled CaulifloNver with Hollandaise Sauce. Cook a caulillower, until tender, in boiling water, slightly salted, and ])our over it a :;aiu-e made hv creaming .', a caiptul of Imtter and adding, one by the one, the yolks of 3 Qggs and i a cupful of l»oiling water. Cook, stirring continually, over Sr'I'KRlOK COOK BOOK 61 lioiliiiii- wn'.cr imlil slii^hrly lliickciicil. Scnsoii with Siill. ix'ppcr ami ;i lilll<' Iciikid juice. Cauliflower and Cheese. Si);)k caiilillowc'r in >li«iiillv sallcil cold waii'i J'or an hour, di'ain ami cook in hoililm- watci' uiiiil IcikU'I-. Di'ain a^ain, hrcjk apart and put into a haking dish and (•()\rr wilh a ci'c:!!!! sauce. Sprinkh' with I'arniesan. or other p)oil i-ich cheese grated, and hi'own in Ihcoxcn in Jewel iiaiiLie. Baked Squash. Use the liard-shelleij s(|ua.sh : split, break into pieces. reino\ iiig the seeds, steam for .', hour, liien season with salt and ])epper, and l)ake in .lewel lianoc until done. Sii'ape rheni from the <hel! ai'.d dress with salt, pepper. ( remi and hutter. If tiie several pieces of the squash aif of ue-ifonn shape ajnl si/e they may be laid on a nap- kin in a platter, seasoned with -all, peppei' and huttei'. and served in the shell. Mi;s. (ioTTSTKIX. A Vegetarian Supper Dish. ])i-eak 'i ouuees of maeai'niii into sjioii Jeiigiiis. thr(.)W in boiling waier and boil lapidly foi- 'iO minutes. Kub the hard-boiled yolks ot 2 eggs to a paste; add grad- ually 4 or .") tabiesfjoonfuls of c-rtMiii. Ruh togethei' a tablespoonful of butter and one of tloui': .idd the egg and }, a cupful of milk : stir over hot water until you have a thick, golden sauce; add i a teaspoon of salt

Cook this with the app: pantry check, scaling, and the assistant.