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Stuffed Cucumber with Lobster a l’Americaine
From The Swedish, French, American cook book, 1918
Serves 2
Perfect for luncheon or supper.
Presented as published in 1918. 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
Nutrition per serving
16Calories
1 gProtein
3 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories16 kcal
Protein0.6 g
Carbohydrates3 g
Total Fat0.2 g
Sodium1.5 mg
Potassium170 mg
Calcium16 mg
Iron0 mg
Magnesium10 mg
Phosphorus23 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin K24 mcg
Water96 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 162. The excerpt below is the record exactly as published.
Stuffed Cucumber with Lobster a l’Americaine Concombre farci de Homard, a l’Americaine Secure nice young large cucumbers; peel with French fluted knife; on one side of the cucumber cut a space three inches long and one inch wide; remove the piece and scoop out all the seeds and inside of it with the small potato scooper, leaving a thin shell; leave cucumber in a pan with some water, little pepper and salt, to cook; when cooked, leave in the juice until cold; then fill it with the chartreuse of lobster
Cook this with the app: pantry check, scaling, and the assistant.