Cold Viennese Fritters
From A guide to modern cookery, 1909
Serves 4
May be garnished with fruit sa/pzcons or cream preparations.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 411. The excerpt below is the record exactly as published.
COLD VIENNESE FRITTERS Roll out a piece of the paste prescribed, which should be kept somewhat soft, and stamp it out with a round cutter two and a half inches in diameter. Set half of these roundels of paste on buttered sheets of paper
Cook this with the app: pantry check, scaling, and the assistant.