Bacon Fritters
From The "Queen" cookery books: Breakfast and Lunch Dishes, 1904
Presented as published in 1904. 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
As published
This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 31. The excerpt below is the record exactly as published.
Bacon Fritters. — Cut some thin rashers and thin slices of bread to the same size, dip the latter in milk, then lay a piece of bacon between two slices of the moistened (but not papj^y) bread, dip these sandwiches in good frying batter, and fry a golden brown in plenty of hot fat. Or, well season the bacon with spice and minced herbs, and roll an oyster, or a parboiled chicken liver
Cook this with the app: pantry check, scaling, and the assistant.