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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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Cucumbers are usually served pickled or raw in slices, but when old may be pared, cut in pieces, cooked in boiling, salted water, drained washed and seasoned with butter, salt and pepper or they may be cut lengthwise, in inch slices, dipped in crumbs, salt and pepper, egg and crumbs again and fried in deep, hot fat.