dairy-freenut-freesoy-freefish-freeshellfish-free
Fried Cucumbers
From European and American cuisine, 1914
Serves 4
Presented as published in 1914. 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
114Calories
3 gProtein
15 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories114 kcal
Protein3.1 g
Carbohydrates15 g
Fiber0.3 g
Sugars0.2 g
Total Fat4.7 g
Saturated Fat1.5 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.5 g
Cholesterol9.6 mg
Sodium52 mg
Potassium524 mg
Calcium61 mg
Iron0.4 mg
Magnesium33 mg
Phosphorus83 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A7.9 mcg
Vitamin E0.1 mg
Vitamin K72 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate13 mcg
Choline12 mg
Caffeine0 mg
Water292 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 335. The excerpt below is the record exactly as published.
beaten egg and roll in bread crumbs. Melt 1 tablespoonf ul leaf lard or fat in a frying pan over a moderate fire, when hot lay in as many cucumber pieces as will conveniently go in ; fry light brown on both sides and well done ; remove, lay on a hot dish, and fry the remainder the same way. Serve with broiled, fried, or roasted meat or fish. Gaenmber 8aat£. — Peel 6 fresh medium-sized cucumbers
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