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Pried Cucumbers
From Modern cookery, in all its branches, 1884
Serves 4
A small portion of onion may be fried with them if liked.
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
8Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories8 kcal
Protein0.3 g
Carbohydrates1.5 g
Total Fat0.1 g
Sodium0.8 mg
Potassium85 mg
Calcium8.2 mg
Iron0 mg
Magnesium5.1 mg
Phosphorus12 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin K12 mcg
Water48 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 296. The excerpt below is the record exactly as published.
PRIED CUCUMBERS TO SERVE IN COMMON HASHES AND MINCES. If very young they need not be pared, but otherwise, take off the rind, slice, and dredge them lightly with pepper and flour, but put no salt at first ; throw them into very hot butter or clarified dripping
Cook this with the app: pantry check, scaling, and the assistant.