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Beef Pritters

Name: Beef Pritters
Yield: 3 servings
Ingredients: one pound of meat from a piece of cold roast beef; three-quarters of a pound of flour; about half a pint of water; the whites of two eggs; a piece of butter about the size of an egg

From Cassell's dictionary of cookery, 1892

Serves 3

Time: 8-10 minutes to cook.

Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 218. The excerpt below is the record exactly as published.

Beef Pritters.— Scrape one pound of meat from a piece of cold roast beef, and season it with pepper and salt. Have ready a batter made with three-quarters of a pound of flour, and about half a pint of water. Blend these two well together, and stir in a piece of butter about the size of an egg, wliich has been melted before the fire. Whisk the whites of two eggs

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