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Cucumber Fritters

Name: Cucumber Fritters
Yield: 4 servings
Ingredients: an old cucumber; use 3 eggs; 1 pt. of milk; 1 teaspoon of baking powder; flour sufficient to make it the consistency of pancakes

From The Cook County cook book, 1912

Serves 4

Presented as published in 1912. 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

178Calories

9 gProtein

18 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories178 kcal

Protein9 g

Carbohydrates18 g

Fiber0 g

Sugars12 g

Total Fat8 g

Saturated Fat4.5 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol29 mg

Sodium211 mg

Potassium459 mg

Calcium374 mg

Iron0.5 mg

Magnesium36 mg

Phosphorus289 mg

Zinc1.2 mg

Copper0 mg

Manganese0.1 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.1 mg

Vitamin K12 mcg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.7 mg

Folate10 mcg

Choline43 mg

Caffeine0 mg

Water263 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 71. The excerpt below is the record exactly as published.

CUCUMBER FRITTERS.— Slice thin an old cucumber, and leave in salted water for 1- hr., drain; for the batter use 3 eggs, 1 pt. of milk, 1 teaspoon of baking powder

Cook this with the app: pantry check, scaling, and the assistant.