Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
704
Calories
28g
Protein
15g
Fat
113g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one-half pint of milk
- one-half cups flour until smooth
- a dash of black pepper
- three cucumbers
- one egg until light
- salt
- pepper
- black pepper
Directions
1
Pare three cucumbers, cut them in slices about one-sixteenth of an inch thick; dredge with salt and pepper and let them lay fifteen minutes, then beat one egg until light, add to it one-half pint of milk, a little salt, a dash of black pepper, one and one-half cups flour until smooth. Dip the pieces of cucumbers into batter and fry in smoking hot fat. When done take out, being careful not to pierce them with a fork or they will fall. — Mrs. Fred Schoeneman.
By United Methodist Church (Grayville, Ill.) ·
Recipe sourced from
internet_archive