Cucumber Tubs for Salad
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 4
Presented as published in 1914. 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 Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 68. The excerpt below is the record exactly as published.
CUCUMBER TUBS FOR SALAD. Choose large cucumbers. Cut into three-inch lengths. Trim off half an inch from top all round except at each side, where small pieces of rind should be left to represent handles. Mark off little bands of rind which are to run around the tub and cut away rest of rind. After paring, scoop out inside. Fill with chopped cucumber, tomato, celery or any desired filling. Serve with dressing, garnish with parsley
Cook this with the app: pantry check, scaling, and the assistant.