Cucumbers are a vegetable that I generally either slice and eat raw or pickle, but there are some recipes in hundred-year-old cookbooks that call for baking them. I decided to give a 1925 recipe for Stuffed Cucumbers a try. The cucumber shells were stuffed with a mixture containing the seedy pulp from the center of the cucumbers, chopped onion, chopped nuts, and egg white. The Stuffed Cucumbers were topped with breadcrumbs and then baked.
The Stuffed Cucumbers were tasty with a nice crunchy texture because of the nuts.
Here’s the original recipe:
This old recipe was very vague regarding some ingredients (like how many cucumbers to use) and very specific about other ingredients (1/2 cup of nuts and 1 egg white). For the ingredients without amounts listed, I decided to use 3 short, fat cucumbers that I got at a farmers’ market, 1/4 cup of chopped onions, 1/4 cup fine breadcrumbs, 1 1/2 tablespoons butter, 1/4 teaspoon salt, and 1/8 teaspoon pepper. These amounts worked well. I also decided to just beat the egg white until it was foamy, rather than beating until there were stiff peaks, though I am uncertain what the recipe author intended.
Here’s the recipe updated for modern cooks:
Stuffed Cucumbers
3 cucumbers (I used short, fat cucumbers, but long ones would also work.)
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup finely chopped onion
1/2 cup nuts, chopped (I used walnuts.)
1 egg white, beaten until foamy
1/4 cup fine breadcrumbs
1 1/2 tablespoons butter
Preheat oven to 350° F. Peel the cucumbers, then put them in a large saucepan and cover with water. Bring to a boil using high heat, then reduce heat and simmer until the cucumbers are tender (about 15-20 minutes). Remove from heat and drain. Cut the cucumbers in half lengthwise, then scoop out the seedy pulp. Put the pulp in a bowl, add the salt, pepper, chopped onion. chopped nuts, and egg white. Stir to combine.
Put the cucumber shells in a baking dish or baking pan. Fill each half with the pulp mixture. Sprinkle breadcrumbs on top and dot with small pieces of butter. Put in the oven and bake until hot and the breadcrumbs are lightly browned (20 – 30 minutes).
If anyone gives me a cucumber, I should try this. I do not eat raw cucumbers because they repeat on me. The taste is wonderful the first time, but by the 20th burp I’ve had more than enough.
hmm. . . I have no idea whether cooking cucumbers helps address any repeating issues.
I don’t think I ever had a baked cucumber…interesting.
This is probably the second time that I’ve baked cucumbers. A few years ago I made Scalloped Cucumbers which was baked sliced cucumbers in a white sauce with a bread crumb topping.
Could be worth a punt during a glut.
It’s a good way to use a few extra cucumbers.
Well, this is certainly a (old) new one on me!
One of the things that I really enjoy about doing this blog is discovering new (old) recipes.
Hmm. Seems like a lot of effort… I suspect that as soon as I start peeling the cucumbers the vultures will arrive and start snatching then off the cutting board!
Sounds like cucumbers are popular at your house. 🙂
Only as far as Sparky is concerned – I’m not a fan. I have a Roald Dahl cookbook that has a recipe for Schnozz-cumbers. Basically a peeled and hollowed out cucumber with holes drilled in it with the peeler that is stuffed with cream cheese. The cheese oozes out the holes and then it is sprinkled with poppy seeds and sesame seeds. Slice and serve… A “gross goodie”
Now that is an unique recipe!
It is supposed to mimic the nose of the BFG!
🙂
I had no idea cooked cucumbers were a thing! There are quite a few recipes for them actually.
Many hundred-year-old cookbooks include a recipe or two for cooked cucumbers. I’ve made several of them over the years. One of the recipes was for Fried Cucumbers.
Maybe that was a thing before fried pickles, which are a favorite around here.
Could be. Fried pickles are a popular food at fairs and carnivals around here, too.
Since they are good for us I just might have to try this. new to me
I think that you’d like them. This recipe is a nice way to use a vegetable that I don’t use as much as I probably should.
Those look delicious! And healthy!
They’re tasty and nutritious. I liked that the recipe called for both vegetables and nuts.
Yes, a taste of history – I need to rediscover these delightful stuffed cucumbers!
This recipe is a delightful old-fashioned stuffed vegetable recipe.
It’s a bit of an odd thought to cook cukes but then again I make lettuce soup …
sherry
Your comment reminded me that I made a Lettuce Soup recipe for this blog years ago. I’m should make it again.
This is definitely a new idea for me, sounds interesting!!
I like trying new things. It was a fun recipe to make.