Scalloped Cucumbers

Ingredients

• 2 cucumbers, pared and sliced thin
• 1 small green pepper chopped fine
• 2 t. finely chopped parsley
• 1/^-2 c. buttered crumbs
• 1 c. (?) milk
• salt and pepper

Method

1. 1

   Butter a baking dish, sprinkle with a thin layer of crumbs, cover with sliced cucumber sprinkled with salt and pepper, parsley and green pepper.

2. 2

   Repeat until the dish is full, cover the top with crumbs.

3. 3

   Pour in milk at the side of the dish until it comes nearly to the top of the crumbs.

4. 4

   Bake in a moderate oven until the cucumber is very soft and the crumbs are brown.

As published

This recipe was extracted from Cookery 1 experiments and recipes (1912) by Simmons College (Boston, Mass.), page 2. The excerpt below is the record exactly as published.

Scalloped Cucumbers 2 cucumbers, pared and sliced thin 1 small green pepper chopped fine 2 t. finely chopped parsley 1/^-2 c. buttered crumbs 1 c. (?) milk salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.