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Fried Cucumbers
From Kentucky receipt book, 1903
Serves 2
Presented as published in 1903. 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
19Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (28 nutrients)
Calories19 kcal
Protein0.4 g
Carbohydrates4 g
Fiber0.3 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Sodium57 mg
Potassium6.8 mg
Calcium16 mg
Iron1.7 mg
Magnesium1.5 mg
Phosphorus3.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate6.8 mcg
Choline0.7 mg
Water20 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 86. The excerpt below is the record exactly as published.
Fried Cucumbers. Slice cucumbers lengthwise and put in salt water 2 hours, then wipe dry and sprinkle with cracker dust or flour, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.