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Fried Cucumbers
From Virginia Cookery-book, 1884
Serves 2
Can also be boiled and served with butter, cream, and toasted bread.
Presented as published in 1884. 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
16Calories
1 gProtein
3 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories16 kcal
Protein0.6 g
Carbohydrates3 g
Total Fat0.2 g
Sodium1.5 mg
Potassium170 mg
Calcium16 mg
Iron0 mg
Magnesium10 mg
Phosphorus23 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin K24 mcg
Water96 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 63. The excerpt below is the record exactly as published.
salt, and a slight sprinkling of pepper. To CoOF f'vCUMBBBS. If you wish to fry them pare off the rind, then cut them in slices lengthwise ; dust each side with corn meal or flour, pepper, and salt, and fry them in lard a light brown. If you prefer boiling, cut them lengthwise into quarters, and cook precisely as you do asparagus, serv- ing them up also with butter, cream, and toasted bread. Choose for this purpose medium-sized, full-grown cucum- bers
Cook this with the app: pantry check, scaling, and the assistant.