Presented as published in 1904. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

Bread Fritters

Name: Bread Fritters
Yield: 4 servings
Ingredients: 1 quart of sweet milk; 2 teacups of bread-crumbs; 2 tablespoons of sugar; 1 small teaspoon of soda; 2 teaspoons of cream of tartar, dissolved in warm water; 2 eggs; nutmeg and salt to taste

From The Blue grass cook book, 1904

Serves 4

A modern interpretation · AI-generated from the original record

Ingredients

1 quart of sweet milk
2 teacups of bread-crumbs
2 tablespoons of sugar
1 small teaspoon of soda
2 teaspoons of cream of tartar, dissolved in warm water
2 eggs
nutmeg and salt to taste

Method

Boil the milk and soak the bread-crumbs.
Add sugar, then yolks of eggs, etc., and put soda and cream of tartar last.
Beat the 2 whites in last.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 9. The excerpt below is the record exactly as published.

BREAD FRITTERS E. D. P. 1 quart of sweet milk, 2 teacups of bread-crumbs, 2 tablespoons of sugar, 1 small teaspoon of soda, 2 teaspoons of cream of tartar, dissolved in warm water, 2 eggs, nutmeg and salt to taste

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