![\"\"](\"/static/img/badges/bage_top.png\")
![\"\"](\"/static/img/badges/misc.png\")
![\"\"](\"/static/img/badges/bage_buttom.png\")
📝 Description
![\"\"](\"/static/img/badges/l1a.png\")
79
![\"\"](\"/static/img/badges/r1.png\")
🥘 Ingredients
2 or 3 cucumbers, pepper and salt to taste, flour, oil or butter.
👨🍳 Method
Pare the cucumbers and cut them into slices of an equal thickness, commencing to slice from the thick, and not the stalk end of the cucumber. Wipe the slices dry with a cloth, dredge them with flour, and put them into a pan of boiling oil or butter; Keep turning them about until brown; lift them out of the pan, let them drain, and serve, piled lightly in a dish. These will be found a great improvement to rump-steak: they should be placed on a dish with the steak on the top.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried making Fried Cucumbers this week, drawn to the recipe by a craving for something comforting and unusual. I found the process surprisingly satisfying, from paring and slicing the cucumbers to the gentle sizzle as they turned golden in the pan. One detail that delighted me was the suggestion to serve them with rump-steak. I didn't have any beef on hand, but the combination of crispy cucumbers and a hearty protein sounds like a match made in heaven. This recipe is perfect for the weeknight cook looking to add a touch of vintage charm to their meal. The crispy cucumbers would pair beautifully with a simple steak or even a vegetable stew.
