Cerealine Fritters
From What to eat, how to serve it, 1891
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
As published
This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 39. The excerpt below is the record exactly as published.
Cerealine Fritters. Raised Muffins. — Two eggs, two cups milk, one tablespoonful butter, one table- spoonful sugar, half yeast-cake, saltspoonf ul 152 FAMILY LUNCHES FOB AUTUMN salt. Make a sponge in the early morning, omitting the eggs ; at lunch-time add these, well beaten, and bake the muffins in a quick oven. Cerealine Fritters. — One and a half cups cerealine, two cups milk, saltspoonful salt
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