Carrot Fritters
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for two persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 318. The excerpt below is the record exactly as published.
Carrot Fritters. ^ — Boil a large carrot until it is quite tender. Beat it to a pulp, pass it through a sieve, and mix with it two table-spoonfuls of cream, the same of finely- grated bread-crumbs, and two eggs well beaten
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