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Cucumber Fritters
From The Henderson cook book, 1914
Serves 1
Drain on unglazed paper.
Presented as published in 1914. 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
487Calories
8 gProtein
53 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories487 kcal
Protein8.1 g
Carbohydrates53 g
Fiber0 g
Sugars0 g
Total Fat28 g
Saturated Fat16 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol74 mg
Sodium483 mg
Potassium217 mg
Calcium311 mg
Iron4 mg
Magnesium26 mg
Phosphorus205 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A92 mcg
Vitamin E0.3 mg
Vitamin K14 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.3 mg
Folate101 mcg
Choline2.5 mg
Caffeine0 mg
Water82 g
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 23. The excerpt below is the record exactly as published.
CUCUMBER FRITTERS. Peel and grate a number of large cucumbers, press all tke juice from tke pulp and measure. To eack pint allow 1 tablespoonful of melted butter, 3 tablespoonfuls of cream, 2 eggs, salt and pepper to taste and l/o of a cupful of sifted flour or sufficient to make a very tkick drop batter. Beat well together for a moment, add 1 scant teaspoonful of baking powder
Cook this with the app: pantry check, scaling, and the assistant.