Stuffed Cucumber

Ingredients

• a short, fat cucumber
• a small onion
• a good-sized apple
• a piece of butter the size of a walnut
• an eggspoonful of sugar
• a dessertspoonful of flour
• an eggspoonful of curry powder
• a pinch of salt
• a dessertspoonful of milk

Method

1. 1

   Peel and scoop cucumber, boil for ten minutes.

2. 2

   Fry onion and apple in butter, add sugar, flour, curry powder, salt, and milk.

3. 3

   Fill cucumber, coat in flour, egg, and breadcrumbs, bake for twenty minutes, serve with tomato sauce.

As published

This recipe was extracted from The child's cookery book (1900) by Louisa S. Tate, page 6. The excerpt below is the record exactly as published.

Stuffed Cucumber Peel a short, fat cucumber thinly, cut off i the top and scoop out the seeds. Put the 41 I I "The Child'^s Cookery Book cucumber into slightly salted water, and let it boil for ten minutes. Peel a small onion and a good-sized apple, cut them up into slices, and fry them slightly in a frying-pan with a piece of butter the size of a walnut. When they are soft, but not brown, stir in an eggspoonful of sugar, a dessertspoonful of flour, an eggspoonful of curry powder, a pinch of salt, and a dessertspoonful of milk

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