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Cucumber (Fried)
From The Ideal cook book, 1899
Serves 2
Presented as published in 1899. 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
121Calories
1 gProtein
6 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories121 kcal
Protein1.4 g
Carbohydrates5.9 g
Fiber0 g
Sugars0 g
Total Fat10 g
Saturated Fat6.3 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol27 mg
Sodium4.4 mg
Potassium343 mg
Calcium36 mg
Iron0 mg
Magnesium20 mg
Phosphorus49 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A86 mcg
Vitamin E0.3 mg
Vitamin K49 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.4 mcg
Choline2.4 mg
Caffeine0 mg
Water194 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 57. The excerpt below is the record exactly as published.
Cucumber (Fried)—Ingredients—Two nice cucumbers, pepper and salt, oil or butter
Cook this with the app: pantry check, scaling, and the assistant.