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Cucumbers, Fried
From Cassell's dictionary of cookery, 1892
Serves 1
Time: ten minutes. Probable cost: 6d. each. Sufficient for one pound of rump steak.
Presented as published in 1892. 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
32Calories
1 gProtein
6 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories32 kcal
Protein1.3 g
Carbohydrates5.9 g
Total Fat0.4 g
Sodium3 mg
Potassium340 mg
Calcium33 mg
Iron0 mg
Magnesium20 mg
Phosphorus46 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin K48 mcg
Water192 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 434. The excerpt below is the record exactly as published.
Cucumbers, Fried.— Take the rind from the cucumbers, slice them, dredge over them a little pepper, and lay them in flour. Make some butter vcri/ hot, put in the slices, and when they are tender and lightly browned, strew a very little salt over them ; drain them, and place them on a hot dish under the steak or hash with which tlioy are to be served. Time, ten minutes. Probable cost of cucumbers, 6d. each. Sufficient, one small cucumber
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