Fried Cymlings
From The new Kentucky home cook book, 1884
Serves 4
The round ones will do if long ones are not available.
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
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 85. The excerpt below is the record exactly as published.
FRIED CYMLINGS. The long cymlings are the best for frying, but the round ones will do. Select young, tender ones, slice them thin, lay in cold salt water for half an hour, then drain and dip in the beaten yelk of an egg well peppered, then in sifted meal. Fry in hot lard or drippings
Cook this with the app: pantry check, scaling, and the assistant.