Dinner
Baked cucumbers
Marion Harland’s original method for Baked cucumbers, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Peel medium-sized cucumbers, arrange them in a bake-dish and pour about them a couple of tablespoonfuls of water in which has been melted a tablespoonful of butter.
- Dust with salt and pepper, and bake, covered, for half an hour.
- If you wish, you can scallop them by cutting them in slices, sprinkling with crumbs and basting with bits of butter.
Historical transcription
Source method
- 1
Peel medium-sized cucumbers, arrange them in a bake-dish and pour about them a couple of tablespoonfuls of water in which has been melted a tablespoonful of butter. Dust with salt and pepper, and bake, covered, for half an hour. If you wish, you can scallop them by cutting them in slices, sprinkling with crumbs and basting with bits of butter. Bake, covered, until tender; uncover and brown.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.