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Baked Stuffed Cucumbers
From Boston Cooking-School cook book, 1896
Serves 2
Presented as published in 1896. 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
180Calories
12 gProtein
20 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories180 kcal
Protein12 g
Carbohydrates20 g
Fiber1.6 g
Sugars3 g
Total Fat5.3 g
Saturated Fat1.9 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol22 mg
Sodium741 mg
Potassium708 mg
Calcium120 mg
Iron1.8 mg
Magnesium46 mg
Phosphorus200 mg
Zinc1.7 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0.2 mcg
Vitamin C5.6 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K49 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.6 mg
Folate16 mcg
Choline29 mg
Caffeine0 mg
Water268 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 193. The excerpt below is the record exactly as published.
BAKED STUFFED CUCUMBERS 2 cucumbers Tomato Sauce (p. 198) or 4 tablespoons bread crumbs canned tomato soup 4 tablespoons finely chopped cooked ham Salt, pepper, and cayenne 2 tablespoons grated Parmesan cheese White Stock (p. 150) Buttered bread crumbs
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