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Bread and Parsley Fritters
From Cassell's dictionary of cookery, 1892
Serves 1
Time to fry: five minutes.
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
755Calories
42 gProtein
87 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories755 kcal
Protein42 g
Carbohydrates87 g
Fiber4.8 g
Sugars10 g
Total Fat25 g
Saturated Fat7.7 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat7 g
Omega-30.4 g
Cholesterol744 mg
Sodium1111 mg
Potassium632 mg
Calcium510 mg
Iron11 mg
Magnesium84 mg
Phosphorus605 mg
Zinc4.4 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D4 mcg
Vitamin C38 mg
Vitamin A439 mcg
Vitamin E2.3 mg
Vitamin K466 mcg
Vitamin B60.5 mg
Vitamin B121.8 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)8.6 mg
Folate137 mcg
Choline592 mg
Caffeine0 mg
Water238 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 263. The excerpt below is the record exactly as published.
Bread and Parsley Fritters.— Pour boiling water on six ounces of bread without crust, cover it up for an hour, and then beat it up with a fork until quite smooth ; add, and mix thoroughlj', an ounce of finely-chopped parsley, pepper and salt to taste, and four eggs
Cook this with the app: pantry check, scaling, and the assistant.