Cucumber Baskets (Corbeilles de Concombre)
From The Swedish, French, American cook book, 1918
Serves 2
Can be filled with different kinds of filling. A handle can be made from lemon or green pepper.
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 422. The excerpt below is the record exactly as published.
Cucumber Baskets ( Corbeilles de Concombre ) Cut a large cucumber in pieces about two inches in height, all even size; peel with the French scalloped knife. Then scoop out at one end, leaving one part for a bottom; put in water (sufficient to cover it) with some salt
Cook this with the app: pantry check, scaling, and the assistant.