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Bread Fritters

Name: Bread Fritters
Yield: 3 servings
Ingredients: Cut some rounds of bread; soak them in milk; dip them into beaten eggs; fry in butter; Pound some almonds very fine; mix with heated honey

From Banquets of the nations, 1911

Serves 3

Serve warm.

Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 201. The excerpt below is the record exactly as published.

Bread Fritters.) Cut some rounds of bread half an inch thick, soak them in milk. After well soaked, dip them into beaten eggs, seeing that both sides are well covered, and fry 506 PORTUGAL in butter a golden brown. Pound some almonds very fine, and mix with heated honey

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