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Bread Fritters
From Vegetarian cookery, 1891
Serves 4
Fried onions may be added.
Presented as published in 1891. 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
285Calories
6 gProtein
10 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories285 kcal
Protein5.8 g
Carbohydrates9.9 g
Fiber0.3 g
Sugars0.9 g
Total Fat25 g
Saturated Fat13 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol156 mg
Sodium120 mg
Potassium111 mg
Calcium83 mg
Iron0.9 mg
Magnesium11 mg
Phosphorus101 mg
Zinc0.6 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.8 mg
Folate12 mcg
Choline74 mg
Caffeine0 mg
Water60 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 46. The excerpt below is the record exactly as published.
Bread Fritters. Cut the bread in slices about half an inch thick, and cut off the crust Beat two or more eggs, according to the quantity required ; pom- sufficient milk or cream over the pieces of bread just to moisten them
Cook this with the app: pantry check, scaling, and the assistant.