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Baked Stuffed Cucumbers
From Kentucky receipt book, 1903
Serves 8
Presented as published in 1903. 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
Nutrition per serving
35Calories
1 gProtein
7 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories35 kcal
Protein1.4 g
Carbohydrates6.6 g
Fiber0.2 g
Sugars0.4 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.8 mg
Potassium379 mg
Calcium34 mg
Iron0 mg
Magnesium22 mg
Phosphorus50 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C4 mg
Vitamin A6.5 mcg
Vitamin E0.1 mg
Vitamin K49 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2.7 mcg
Choline1 mg
Caffeine0 mg
Water208 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 85. The excerpt below is the record exactly as published.
Baked Stuffed Cucumbers. Take 8 cucumbers about 8 inches long, cut them in half length- wise, scoop out the pulp and be careful not to break the peel; put pulp in chopping bowl, add several ripe tomatoes that have been peeled, bits of green pepper. After removing the seed some bread crumbs seasoned with butter, pepper and salt ; place in baking pan and pour in a little stock to prevent burning
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