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Bread and Fruit Fritters
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for a small dish.
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
Nutrition per serving
626Calories
6 gProtein
68 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories626 kcal
Protein5.9 g
Carbohydrates68 g
Fiber2 g
Sugars31 g
Total Fat38 g
Saturated Fat14 g
Monounsaturated Fat16 g
Polyunsaturated Fat4.9 g
Omega-30.1 g
Cholesterol38 mg
Sodium304 mg
Potassium112 mg
Calcium138 mg
Iron2.3 mg
Magnesium18 mg
Phosphorus78 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0.9 mcg
Vitamin C4.7 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.9 mg
Folate5.9 mcg
Choline22 mg
Caffeine0 mg
Water38 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 262. The excerpt below is the record exactly as published.
Bread and Fruit Fritters.— Take twelve slices of bread and butter, cut off the crust, and let them be of equal thickness ; spread them over with jam — any sort that may be liked — and make a cover with another slice ; press thorn tightly together, and cut them into any dcsu-ed forms. Make a batter, as for apple fritters, dip them in and fry in boiling lard about ten minutes; dry them before the fire on a piece of blotting-paper, and serve on a napkin with sifted sugar
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