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Bacon Fritters
From Soyer's standard cookery, 1912
Serves 1
Presented as published in 1912. 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
432Calories
16 gProtein
88 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories432 kcal
Protein16 g
Carbohydrates88 g
Fiber0 g
Sugars0 g
Total Fat1.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.6 mg
Potassium154 mg
Calcium33 mg
Iron6.4 mg
Magnesium33 mg
Phosphorus122 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.6 mg
Folate181 mcg
Choline0 mg
Caffeine0 mg
Water155 g
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 260. The excerpt below is the record exactly as published.
Bacon Fritters. Cut some thin slices of bacon and roll them neatly, secure the roll with thread and parboil them, and allow to cool. Make a batter as follows: — To a quarter of a pint of tepid water add a dessertspoonful of oil, then gradually stir in four ounces of flour and a little salt, and set aside for at least an hour before using; just before the batter is required add a pinch of baking-powder and the white of an egg
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