Apricot Fritters
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
66Calories
2 gProtein
20 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories66 kcal
Protein2.1 g
Carbohydrates20 g
Fiber11 g
Sugars7.9 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium6.4 mg
Potassium264 mg
Calcium139 mg
Iron1 mg
Magnesium19 mg
Phosphorus21 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C133 mg
Vitamin A41 mcg
Vitamin E0.6 mg
Vitamin K1.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate17 mcg
Choline9.6 mg
Caffeine0 mg
Water116 g
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 71. The excerpt below is the record exactly as published.
Apricot fritters. Chicken croquettes. Mince and pound all the flesh of a large chicken ; reduce two large cupsfui of stock, add the pounded chicken to it, stir well, and thicken with four yolks of eggs; when done, take lumps about the size of a walnut, roll in bread-crumbs with your hand until the shape of a large cork, dip into beaten yolks of egg, bread-crumb, and fry in boiling butter; when a good colour, dish up, and serve very hot. ; Apricot fritters. Cut the apricots into halves, they must not be too ripe, soak in brandy, with a little sugar and lemon peel for an hour ; drain, dip in batter, and fry; drain again, and serve, sprinkled with powdered sugar
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.