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By June 15, 2016 Read More →

Forced Cucumber- June 2016 Recipe of the Month

Without a doubt one of the strangest foods I have ever prepared during a hearth cooking demonstration was forced cucumbers. The word “forced” implies these are stuffed cucumbers which isn’t that unusual. But it’s the technique used in preparing them that was so unique; you actually end up sewing the cucumber with a needle and thread.

Forced cucumbers are really quite good and have a bright taste due to the fresh herbs and lemon juice. A nice early summer dish!

-Lorraine Walker

Forced Cucumberscucumber

3 medium cucumbers (each about 8” long)

1 beaten egg

1 ¼ cups fresh bread crumbs

1/3 cup onion, finely chopped

2 tablespoons fresh parsley, dill, thyme, basil or sage (Choose any or all of these herbs.)

½ teaspoon salt

¼ teaspoon pepper

2 tablespoons melted butter

1 quart meat or vegetable stock

  1. Peel cucumbers and slice a piece about 1 ½” from one end of each.
  2. Scoop out the seeds from the center of the cucumber using a marrow scoop or long thin knife. (A present-day melon baller also works very nicely.) Discard seeds.
  3. Combine the rest of the ingredients, except the stock, to use for the stuffing.
  4. Stuff cucumbers, including the cap, and then sew the cap back onto the cucumber using a long needle and some thick thread. Don’t sew too close to the cut edge of the cucumber or it will keep splitting.