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Bread and Parsley Fritters
From Tried favourites cookery book, 1909
Serves 1
Presented as published in 1909. 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
909Calories
47 gProtein
115 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories909 kcal
Protein47 g
Carbohydrates115 g
Fiber6.2 g
Sugars13 g
Total Fat27 g
Saturated Fat8.2 g
Monounsaturated Fat9 g
Polyunsaturated Fat8.1 g
Omega-30.5 g
Cholesterol744 mg
Sodium1382 mg
Potassium698 mg
Calcium630 mg
Iron13 mg
Magnesium99 mg
Phosphorus669 mg
Zinc4.9 mg
Copper0.5 mg
Manganese1.5 mg
Vitamin D4 mcg
Vitamin C38 mg
Vitamin A439 mcg
Vitamin E2.3 mg
Vitamin K466 mcg
Vitamin B60.6 mg
Vitamin B121.8 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.5 mg
Niacin (B3)11 mg
Folate137 mcg
Choline592 mg
Caffeine0 mg
Water258 g
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 72. The excerpt below is the record exactly as published.
i oz. Parsley, J oz. Beetroot, i oz. sweet Leeks, i oz. sweet Marjoram, Winter Savoury and Lemon Idiyme raised, and 3 tablespoonfuls Cream. Boil 4 eggs hard ; take out yolks, and mash them with the butter, adding herbs and bread crumbs ; season with pepper and salt, and a little nutmeg. Add cream and 2 eggs (well-beaten) ; melt some butter in tin, and put in forcemeat, and roast before fire in Dutch oven. Serve with brown sauce, part of which may be poured on dish, and garnish with whites of eggs cut small. Bread and Parsley Fritters. 8 oz. Bread soaked in boiling water for 1 hour, and strained, 4 Eggs
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