Stuffed Cucumbers

Ingredients

• 4 cucumbers
• 1 cup pecans or Brazil nuts
• 2 tablespoons melted butter
• 6 tablespoons mashed potatoes
• 1 cup white sauce
• 1 well-beaten egg
• 1 teaspoon capers
• 1 teaspoon salt
• Dash of powdered cloves
• 2 tablespoons chopped parsley
• 1 saltspoon white pepper

Method

1. 1

   Cut the cucumbers in half lengthwise; remove the seeds with a spoon; lay the cucumbers in vinegar overnight; then wipe dry and fill with a mixture made from the chopped nuts, potatoes, egg, salt, parsley, pepper, nutmeg, and butter.

2. 2

   Bake in a buttered baking tin until tender.

3. 3

   Serve hot with white sauce, to which has been added the capers, cloves, egg, and seasoning.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 68. The excerpt below is the record exactly as published.

STUFFED CUCUMBERS 4 cucumbers Dash of grated nutmeg 1 cup pecans or Brazil nuts 2 tablespoons melted butter 6 tablespoons mashed potatoes 1 cup white sauce 1 well-beaten egg 1 teaspoon capers 1 teaspoon salt Dash of powdered cloves 2 tablespoons chopped parsley 1 well-beaten egg 1 saltspoon white pepper

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