Stuffed Cucumber, 1

Ingredients

• 1 cucumber
• Seasoning
• 1 cupful cooked potato
• 2 or 3 table-sps. cooked ham
• 2 yolks of eggs
• 2 table-sps. grated cheese
• 1 or 2 table-sps. milk or cream
• 1 table-sp. bread-crumbs
• 1 gill stock or white wine

Method

1. 1

   Choose a thick cucumber, peel, and scald in boiling salted water for 10 minutes.

2. 2

   Rinse in cold water, cut in half lengthwise, and remove seeds.

3. 3

   Prepare stuffing while cucumber cools.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 228. The excerpt below is the record exactly as published.

Stuffed Cucumber, 1 (Concombre Farci) 1 cucumber. Seasoning. 1 cupful cooked potato. 2 or 3 table-sps. cooked ham. 2 yolks of eggs. 2 table-sps. grated cheese. 1 or 2 table-sps. milk or cream. 1 table-sp. bread-crumbs. A little butter. 1 gill stock or white wine

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