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Fried Cucumbers
From The Cook County cook book, 1912
Serves 1
This is a Southern dish.
Presented as published in 1912. 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
365Calories
7 gProtein
41 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories365 kcal
Protein6.8 g
Carbohydrates41 g
Fiber6.3 g
Sugars0.2 g
Total Fat22 g
Saturated Fat13 g
Monounsaturated Fat6 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol54 mg
Sodium9711 mg
Potassium715 mg
Calcium160 mg
Iron3.9 mg
Magnesium70 mg
Phosphorus119 mg
Zinc0.9 mg
Copper0.5 mg
Manganese3.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A178 mcg
Vitamin E0.8 mg
Vitamin K91 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2 mg
Folate45 mcg
Choline7.5 mg
Caffeine0 mg
Water201 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 271. The excerpt below is the record exactly as published.
FRIED CUCUMBERS.— Take large cucumbers, peel, and slice lengthwise, sprinkle with salt, have the pan ready with hot lard, or butter may be used; dip the cucumbers in flour, sprinkle with pepper
Cook this with the app: pantry check, scaling, and the assistant.