Period Fried Cucumbers Recipe

[Albert Sailhorst]

Fried Cucumbers
"Directions for Cookery, in its Various Branches", By Eliza Leslie, 1840

Having pared your cucumbers, cut them lengthways into pieces about as thick as a dollar. Then dry them in a cloth. Season them with
pepper and salt, and sprinkle them thick with flour. Melt some butter in a frying-pan, and when it boils, put in the slices of cucumber, and fry them of a light brown. Send them to table hot.
They make a breakfast dish.

 

[Sheltowee]

I love cucumbers……and anything fried. Must try.

 

[donna]

These are good.

 

[donna]

Love fried cucumbers. Found this older recipe for Golden Cucumbers.

Pare 2 cucumbers, cut into slices about 1/2 inch thick. Pat dry with towel. Dip each slice in fine bread crumbs, then beaten eggs, then again in the crumbs. Fry a few at time in deep fat. When slices golden brown, drain on paper. Season with salt and pepper.
From:
"The Original Country Cookbook".

 

[Story]

. Dip each slice in fine bread crumbs,
"The Original Country Cookbook".

Or to be period accurate, hardtack crushed with rifle butts.

I'm trying to figure out how to reconstitute some frozen (albeit deeelicious) fried slices, but they're such a waterlogged veggie.

 

[donna]

Saw a history fact today. Cucumbers were called cowcumbers during 1800s. This continued during later years too. It was a class thing. Some felt cucumbers were only good for bovines.

I always thought they were good and love them in salads.

 

[Fairfield]

I love cucumbers……and anything fried. Must try.

I was the recipient of a huge number of cukes and have been slicing them very thin. I saute the thin slices with thin slices of a sweeter onion. Good on its own and good as a topping.

Regarding the problem with frozen slices: I flash-froze slices and chopped cukes--and then froze them. There's been no problem.


Edited for spelling