Bread Fritters

Name: Bread Fritters
Ingredients: half a pound of Vienna bread; a pint of boiling milk; two whole eggs; half a wine-glassful of brandy; half an ounce of butter; a little sugar; a little salt

From Puddings and Pastry à la Mode, 1889

Presented as published in 1889. 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

1052Calories

53 gProtein

141 gCarbs

42 gFat

Full nutrition (34 nutrients)

Calories1052 kcal

Protein53 g

Carbohydrates141 g

Fiber5 g

Sugars34 g

Total Fat42 g

Saturated Fat13 g

Monounsaturated Fat7.8 g

Polyunsaturated Fat4.4 g

Omega-30.2 g

Cholesterol464 mg

Sodium1694 mg

Potassium1137 mg

Calcium775 mg

Iron11 mg

Magnesium143 mg

Phosphorus931 mg

Zinc5.7 mg

Copper0.4 mg

Manganese1.3 mg

Vitamin D6.7 mcg

Vitamin C0 mg

Vitamin A316 mcg

Vitamin E1.8 mg

Vitamin K1.9 mcg

Vitamin B60.7 mg

Vitamin B123.5 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)2.1 mg

Niacin (B3)12 mg

Folate326 mcg

Choline399 mg

Caffeine0 mg

Water583 g

As published

This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 5. The excerpt below is the record exactly as published.

Bread Fritters. Take half a poUnd of Vienna bread, crumble it small, and let it steep in a pint of boiling milk for a quarter of an hour. Then beat it up with a fork till quite smooth ; add two whole eggs well beaten up, half a wine-glassful of brandy, half an ounce of butter, and a little sugar

Cook this with the app: pantry check, scaling, and the assistant.