Fried Cucumber
From Practical West African cookery, 1910
Egg plant fritters are made in the same way.
Presented as published in 1910. 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
188Calories
11 gProtein
20 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories188 kcal
Protein11 g
Carbohydrates20 g
Fiber0 g
Sugars2.4 g
Total Fat6.8 g
Saturated Fat3.8 g
Monounsaturated Fat8.4 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol191 mg
Sodium92 mg
Potassium499 mg
Calcium120 mg
Iron1.8 mg
Magnesium36 mg
Phosphorus208 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A95 mcg
Vitamin E0.5 mg
Vitamin K48 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.1 mg
Folate49 mcg
Choline155 mg
Caffeine0 mg
Water272 g
As published
This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 56. The excerpt below is the record exactly as published.
Fried Cucumber. (I). Cook in the same way but not quite so long. Dip the slices, which should not yet be quite soft, into a beaten yolk of egg and fry in a little hot lard or ground nut oil. Cucumber or Egg Plant Fritters. (II). i cucumber. To make the batter — 1 egg. 2 tablespoons flour. 3 tablespoons milk (if Ideal, one dessertspoon milk and the rest water. 2 teaspoon olive or ground nut oil. A pinch of salt. 1 breakfastcup ground nut oil
Cook this with the app: pantry check, scaling, and the assistant.