Eggs with Cucumbers- cooked cucumber chunks, no thanks

This recipe is from a vintage Crisco book from the 1920's. It is definitely something I don't see any one eating nowadays. The idea of a cooked cucumber is quite repulsive to me let alone the odd egg topping.

Eggs with Cucumbers

1 tablespoonful Crisco
3 eggs
1 large cucumber
1/2 cupful stock
1 tablespoon tomato pulp
Salt and pepper to taste
1 cupful tomato sauce
Peel cucumber, cut off ends and divide rest into two-inch pieces. Remove center portion of each with a cutter or small spoon. Place them in a Criscoed pan with stock; cover with greased paper and cook in oven till just tender. Great care must be taken so as not to break the shapes. Break eggs into saucepan, add Crisco and tomato pulp; season nicely and stir over fire until creamy and just set. Place cucumbers on hot platter and fill cavities with eggs. Cover with thick tomato sauce, and serve hot.