gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Stuffed Cucumbers
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 4
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
Nutrition per serving
27Calories
1 gProtein
1 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories27 kcal
Protein1.4 g
Carbohydrates1.5 g
Fiber0 g
Sugars0 g
Total Fat1.7 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol2.6 mg
Sodium217 mg
Potassium120 mg
Calcium12 mg
Iron0.1 mg
Magnesium6.7 mg
Phosphorus25 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K12 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate1 mcg
Choline3.4 mg
Caffeine0 mg
Water105 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 134. The excerpt below is the record exactly as published.
StufPed Oucumbers Pare off the peel and both ends of some large cucumbers and cut in lengths about two inches long. Remore ali the seeds. Parboil them in salted water and drain thoroughly. Then fili each piece of cucumber with chicken forcemeat. Arrange them in a saucepan which is lined with thin slices of bacon, then cover them with slices of bacon. Moisten them with a little beef broth
Cook this with the app: pantry check, scaling, and the assistant.