vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Cream Fritters
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 2
Instead of using the batter No. 108, the fritters may be dipped in beaten eggs, and rolled in bread or cracker crumbs before frying.
Presented as published in 1907. 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
620Calories
17 gProtein
82 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories620 kcal
Protein17 g
Carbohydrates82 g
Fiber1.4 g
Sugars29 g
Total Fat24 g
Saturated Fat14 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol72 mg
Sodium196 mg
Potassium815 mg
Calcium615 mg
Iron1.3 mg
Magnesium79 mg
Phosphorus532 mg
Zinc2.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K1.3 mcg
Vitamin B60.3 mg
Vitamin B122.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.6 mg
Folate0 mcg
Choline87 mg
Caffeine5.4 mg
Water441 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 90. The excerpt below is the record exactly as published.
CREAM FRITTERS. CHOCOLATE CREAM FRITTERS. ALMOND CREAM FRITTERS. NUT CREAM FRITTERS. Make the pastry cream No. 127. Use four ounces of cornstarch to each quart of milk. Pour while hot into a buttered, flat, square pan, to one and one-half inches of thickness. Let cool, without stirring. When cold and firm, warm the pan a moment and turn the cream onto a board. Cut in two-inch squares or diamonds. Dip each piece in thin batter, and fry to a light color. This cream may be made into a nut or almond cream; or, by adding chocolate to the milk
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