Cucumber Fritters

Ingredients

• Peel and grate 3 or 4 large cucumbers
• add ½ of a cupful of rich milk
• 1 cupful of flour
• 1 tablespoonful of melted butter
• 1 teaspoonful of salt
• ½ of a teaspoonful of white pepper
• and 3 well-beaten eggs

Method

1. 1

   Press out juice from cucumber pulp, mix with other ingredients, drop by spoonfuls into hot fat, and fry until crisp and brown.

Nutrition per serving

As published

This recipe was extracted from 365 tasty dishes (1906), page 29. The excerpt below is the record exactly as published.

Cucumber Fritters. Peel and grate 3 or 4 large cucumbers, turn into a sieve, press out and discard all the juice. To i pint of the pulp add J^ of a cupful of rich milk, i cupful of flour, i ta- blespoonful of melted butter, i teaspoonful of salt, ^ of a teaspoonful of white pepper, and 3 well-beaten eggs. Drop by spoonfuls into smoking-hot fat and fry until crisp and brown. 106 July. 7, — Shepherd's Pie. For shepherd's pie, chop finely some cold meat, season it well with salt and pepper and add enough gravy to moisten. Put into a greased baking dish and cover with an inch layer of potatoes mashed, seasoned and moistened with a few spoonfuls of hot milk. Smooth with a knife, brush with hot milk and brown in a quick oven. & — Beef Cannelon. For each pound of chopped lean beef, al- low I teaspoonful of salt, ^ of a teaspoonful of pepper, i teaspoonful of lemon juice, ^ of a teaspoonful of onion juice, 3 tablespoon- fuls of fine bread crumbs, i tablespoonful of finely-chopped parsley, i well-beaten egg, and I tablespoonful of melted butter

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