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Cucumbers, A La L'Espagnole
From Twentieth century home cook book, 1905
Serves 2
Presented as published in 1905. 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
32Calories
1 gProtein
6 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories32 kcal
Protein1.3 g
Carbohydrates5.9 g
Total Fat0.4 g
Sodium3 mg
Potassium340 mg
Calcium33 mg
Iron0 mg
Magnesium20 mg
Phosphorus46 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin K48 mcg
Water192 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 99. The excerpt below is the record exactly as published.
CUCUMBERS, A LA L'ESPAGNOLE. Cut the cucumbers into lengths of two inches ; remove all the seeds, pare off the skins, and trim them round and smooth at the ends ; parboil them in water and salt a few minutes, and then drain them upon a napkin. Fill each piece of cucumber with some quenelle force-meat of chicken ; then place thein in order in a deep pan, lined with thin pieces of fat bacon ; cover the cucumbers with the same ; moisten with consomme, and let them siinmer over a slow fire for half an hour ; when very tender drain them upon a cloth ; dish in a pyramidal shape ; pour some Espagnole sauce over them
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