Stuffed Baked Cucumbers

Ingredients

• 4 good-sized cucumbers
• 1 cup of nuts
• 1 stalk of celery
• 1 sprig of parsley
• 1 green pepper
• 2 tablespoons of cracker crumbs
• 3 tablespoons of cream
• in salt and water

Method

1. 1

   Peel and halve cucumbers, remove seeds, mix filling ingredients, fill shells, sprinkle with crumbs and butter, dip in egg mixture, and bake for 30 minutes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 270. The excerpt below is the record exactly as published.

good-sized cu- cumbers, cut lengthwise, and remove the seeds and soft part. Rub 1 cup of soft bread crumbs into ibutter the size of an ^%^, and add 1 teaspoon of finely-chopped onion; season with salt and pepper. Sprinkle salt over the cucumbers, fill with the seasoned bread crum'bs and bake until cucumbers are very soft and the filling a nice brown. — Mrs. E. D. Kelley, Winnetka, 111. BOILED CUCUMBERS.— Pare, cut in pieces, cook until soft in boiling salted water, drain, mash, and season with salt and pep- 394 VEGETABLES p€r and butter, or add to cream sauce. — Mrs, S. J. Thurber, 7078 N. Ashland Ave., Chicago, 111. CUCUMBER WITH DRESSING.— Peel the cucumbers and let them stand in ice water for 1 hr. Slice and place in a bowl. Pour over a mixture of 1 tablespoon of lemon or vinegar, 2 table- spoons of olive oil, Yz teaspoon of salt, and a dash of pepper. — ■ Mrs. E. D. Kelley, Winnetka, 111. FRIED CUCUMBERS.— Take large cucumbers, peel, and slice lengthwise, sprinkle with salt, have the pan ready with hot lard, or butter may be used; dip the cucumbers in flour, sprinkle with pepper, and fry to a nice brown. This is a Southern dish. —Mrs. W. Webb, 6042 Ellis Ave., Chicago, 111. ESCALLOPED CUCUMBERS.— Peel and cut into dice 6 large cucumbers. Butter a baking-dish, and put in a layer of the dice, seasoning with grated onion and lemon juice. Cover with crumbs, dot with butter, and season with paprika and celery salt. Repeat until the dish is full, having crumbs and butter on top. Cover and bake for an hr., then remove the cover and brown. Serve with Sauce Piquante. — Mrs. W. A. Merryweather, 7016 Ver- non Ave., Chicago, 111. STUFFED BAKED CUCUMBERS.— Take 4 good-sized cu- cumbers, peel, cut in half, and set in salt and water for y^ an hr. Remove from water, taking out the seedy part; mince finely 1 cup of nuts (almonds are best), 1 stalk of celery, 1 sprig of parsley, 1 green pepper, 2 tablespoons of cracker crumbs, and 3 tablespoons of cream

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