Stuffed Cucumber with Shrimps a l’Americaine
From The Swedish, French, American cook book, 1918
Serves 4
Serve with aurorian sauce or American dressing.
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
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 175. The excerpt below is the record exactly as published.
Stuffed Cucumber with Shrimps a l’Americaine Concombre farci de Crevettes, a l’Americaine Select nice young large cucumbers; peel with the French fluted knife; cut a space on one side of the cucumber three inches long and one inch wide; remove the piece and scoop out all the seeds and inside of it with the small potato scoop, leaving a thin shell; put the cucumber in a pan with some hot water, a little pepper and salt to cook. When cooked, leave in the juice until cold. When cold, fill with the chartreuse of shrimps
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Cook this with the app: pantry check, scaling, and the assistant.