In the early-1900s, Heinz sold ‘Euchred Figs’.
What does that mean? They played cards with them and then put them in a bottle?
Previous thread on the topic: Euchred pickles and figs?
So sweet pickled figs. Any idea why they call it ‘euchring’?
Ha. I had thought the question sounded really familiar, but I didn’t see myself in the first link so thought I may have dreamt it. 
I still haven’t been able to figure out why “euchred.” Really odd that it seems to be difficult to track down this usage of the word. Google Books has been somewhat helpful with more references and pics of adverts, but nothing on the etymological front I’ve found so far.
As noted in the linked threads, “euchred” seems to have been often used for “exhausted”, “worn out”, or “drunk”. Probably the saggy smushy appearance of soft fruit immersed in boiling sweet brine suggested that connection?
Yeah, I guess that would make sense. I found a definition of “euchred” in slang meaning “totally destroyed” going back to the mid-1800s. It also means “to cheat; to swindle.” Australian sense seems to be similar to British “knackered” in meaning “exhausted/worn out.” I haven’t found any suggestion it means “drunk,” but that was going to be my first guess, as it just sounds like slang for “drunk,” e.g." Man, did you see Bob last night. He got totally euchred at the party!"
I did find some recipes for euchred cherries, and euchred plums, but the term seems to be quite rare in the printed word, even though it was adopted by Heinz for a spell.
That phrase would probably be reserved for ‘funnyman’ Bob Uecker.
Hah. That wasn’t even intentional on my part – just my brain doing subconscious punnery. Happens to me all the time. I wish I were consciously that clever.
I’ve run across a couple online references to figs preserved in brandy or wine being referred to as “euchred”.
Not sure how the euchred figs on this Fifth Avenue Hotel menu from 1901 were made. The most intriguing menu item is the scrambled brains with eggs, yum! They’re so hard to find at Denny’s nowadays.
That’s not that weird to me. I mean, you don’t see it around much these days, but I even remember in the 80s it still being around certain diners around here in Chicago. Might even be able to find it around now, I wouldn’t be surprised. Though, right now, I can find brain tacos much more easily.
ETA: Looking online, can’t find any in the Chicago area for brain & eggs (but I can find you those tacos). It seems like it’s a Southern thing, and it still seems to be around.
Really? Must not be cow brains, then, due to the association with vCJD (mad cow disease) and federal crackdown on such meat entering the food supply.
All About BSE (Mad Cow Disease) | FDA
Not that I’d be confident eating the brains of pigs, deer or other mammals.
The Mexican taco ones are usually pork, I believe But I’m fairly certain I’ve seen calf or beef brains at the supermarket. As long as they’re younger than 30 months, you can sell cow brains. (ETA: looking online, it looks like pork is slightly more popular, but beef brains are also available here in Chicago for tacos.)
If that’s the case, maybe it’s a corruption of the British term knackered?
mmm
If “pickled” means marinaded in a vinegar and/or salt brine, perhaps Euchred means marinaded in some alcohol solution…it would fit in with the “drunk” appelation.
The historical recipes I’ve seen don’t necessarily include alcohol in the solution for a euchred item.