Fried Cucumbers
From A bill of fare for every day in the year ..., 1892
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
119Calories
8 gProtein
8 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories119 kcal
Protein7.7 g
Carbohydrates8.1 g
Fiber0.1 g
Sugars0.4 g
Total Fat5.9 g
Saturated Fat1.7 g
Monounsaturated Fat2 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol186 mg
Sodium96 mg
Potassium413 mg
Calcium64 mg
Iron1 mg
Magnesium27 mg
Phosphorus153 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K50 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate26 mcg
Choline147 mg
Caffeine0 mg
Water230 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 84. The excerpt below is the record exactly as published.
Fried Cucumbers. Bread and But- ter. Strawberries. Cake. Tea. Fried Cucumbers.— Slice, sprinkle with salt and pepper, dip in egg then in rolled cracker
Cook this with the app: pantry check, scaling, and the assistant.