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Stuffed Cucumbers

Name: Stuffed Cucumbers
Yield: 4 servings
Ingredients: Boil large, firm cucumbers until tender.; scoop out the seeds and in their place put a filling made of fine bread crumbs.; and a little minced ham or veal.; put in a baking-pan with a large cupful of water.; and a good-sized piece of butter.

From The white ribbon cook book, 1894

Serves 4

A delicate and delicious dish.

Presented as published in 1894. 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 white ribbon cook book (1894) by Kathryn Armstrong, page 48. The excerpt below is the record exactly as published.

Stuffed Cucumbers — Boil large, firm cucum- bers until tender, scoop out the seeds and in their place put a filling made of fine bread crumbs, well-seasoned, and a little minced ham or veal. Fasten the cucumbers together with tapes and put in a baking-pan with a large cup- ful of water and a good-sized piece of butter

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