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Stuffed Cucumbers
From Farm and home cook book and housekeeper's assistant, 1907
Serves 4
Add more cream if filling is too stiff.
Presented as published in 1907. 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
284Calories
15 gProtein
20 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories284 kcal
Protein15 g
Carbohydrates20 g
Fiber1.3 g
Sugars1.8 g
Total Fat16 g
Saturated Fat6.1 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol59 mg
Sodium244 mg
Potassium178 mg
Calcium62 mg
Iron1.8 mg
Magnesium24 mg
Phosphorus137 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C1.2 mg
Vitamin A47 mcg
Vitamin E0.3 mg
Vitamin K3.1 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.8 mg
Folate33 mcg
Choline40 mg
Caffeine0 mg
Water47 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 122. The excerpt below is the record exactly as published.
Stuffed Cucumbers Peel large cucumbers, cut in half lengthwise, and remove ;seeds and soft pulp. Prepare a filling of 1 cup each minced SQUASH, CELERY AND CELERIAC 18 S cold chicken and bread crumbs, 1 teasp each minced parsnip and onion, 1 tablesp melted butter, 2 tablesp cream, and salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.