Cake Fritters with Marmalade
From 365 tasty dishes, 1906
Serve warm for best flavor.
Presented as published in 1906. 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
2514Calories
27 gProtein
495 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories2514 kcal
Protein27 g
Carbohydrates495 g
Fiber16 g
Sugars322 g
Total Fat48 g
Saturated Fat14 g
Monounsaturated Fat24 g
Polyunsaturated Fat7.5 g
Omega-30.5 g
Cholesterol1.2 mg
Sodium3444 mg
Potassium876 mg
Calcium558 mg
Iron16 mg
Magnesium156 mg
Phosphorus473 mg
Zinc4.5 mg
Copper1.3 mg
Manganese2.5 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A15 mcg
Vitamin E3.4 mg
Vitamin K83 mcg
Vitamin B60.6 mg
Vitamin B120.6 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)9.9 mg
Folate230 mcg
Choline89 mg
Caffeine16 mg
Water111 g
As published
This recipe was extracted from 365 tasty dishes (1906), page 47. The excerpt below is the record exactly as published.
Cake Fritters with Marmalade. Cut stale, moderately rich cake into three- quarter-inch slices, then into circles or squares 172 November. of uniform size. Dip each into a raw custard made of ^ of a cupful of rich milk to each egg. Roll in fine bread crumbs and fry golden brown in smoking-hot fat. Drain on unglazed paper, roll in powdered sugar and on each spread a small portion of orange marmalade
Cook this with the app: pantry check, scaling, and the assistant.