Stuffed and Glazed Vegetables
From Foods, their selection and preparation, 1935
Stuffed vegetables offer variety and the opportunity to combine flavors.
Presented as published in 1935. 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 Foods, their selection and preparation (1935) by Louise Stanley, page 73. The excerpt below is the record exactly as published.
Stuffed and Glazed Vegetables. Stuffed cucumbers, egg plant, or onions offer vari¬ ety and the opportunity to combine flavors. The vegetable is lightly cooked whole. The pulp is removed from the shell, diced and combined with other materials for seasoning, such as fat, nuts, chopped onion, tomato, celery, and parsley, with or without crumbs
Cook this with the app: pantry check, scaling, and the assistant.