Name: Fried Cucumber
Ingredients: ten min- utes drain; cayenne; salt

Fried Cucumber

Ingredients

ten min- utes drain
cayenne
salt

Directions

Prepare as above, slice, drain and dip in salted meal with pepper added. Fry in butter a delicate brown. A lit- tle minced onion added to butter before cucumbers are put in improves flavor. Turn with spatula. Serve on toasted crackers or small rounds of bread sauted in butter.
Cook like carrots. After boiling in salt water ten min- utes drain, and pour fresh boiling water over them. Cook until tender, season and serve with white sauce.
Cook turnips as above, when second water has been added season with fresh pieces of pork, a little sugar to soften the strong taste, cayenne and a little salt. Serve hot with com bread sticks.

Nutrition, whole recipe (rough)

6Calories

0 gProtein

0 gFat

1 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Cayenne	1 tsp (1.8g)	6
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Mary Elizabeth Lyles Wilson (1860–1924). Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.