vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cucumber Fritters (Anna Cameron)
From The housewife's referee, 1898
Serves 3
Serve as for fried oysters.
Presented as published in 1898. 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
639Calories
14 gProtein
34 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories639 kcal
Protein14 g
Carbohydrates34 g
Fiber0 g
Sugars0.3 g
Total Fat50 g
Saturated Fat28 g
Monounsaturated Fat14 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol365 mg
Sodium107 mg
Potassium195 mg
Calcium78 mg
Iron3.5 mg
Magnesium22 mg
Phosphorus208 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A352 mcg
Vitamin E1.5 mg
Vitamin K3.6 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.9 mg
Folate99 mcg
Choline203 mg
Caffeine0 mg
Water83 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 113. The excerpt below is the record exactly as published.
Cucumber Fritters {Anna Cameron), — Peel and grate full- grown tender cucumbers. Press all the juice from the pulp, and add to one quart of pulp half a teacupful of good cream, half a pint of flour, one gill of melted butter, salt and pepper to taste. Beat four eggs
Cook this with the app: pantry check, scaling, and the assistant.