Stuffed Cucumbers
From With a saucepan over the sea, 1902
Serves 4
A Turkish and Greek recipe.
Presented as published in 1902. 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 With a saucepan over the sea (1902) by Adelaide Keen, page 48. The excerpt below is the record exactly as published.
STUFFED CUCUMBERS. (Turkey and Greece.) Peel and cut off the end of fine large cucumbers, scoop out the seeds, and fill with a mixture of cold boiled rice, chopped chicken or lamb, herbs, and white stock. Cover with i cup of white stock or a cup of milk, and stew till tender. Add to the sauce the yolk of an egg, juice of a lemon, some flour and butter, parsley, and a tablespoonful of capers
Cook this with the app: pantry check, scaling, and the assistant.