Cream Fritters
From The white ribbon cook book, 1894
Serves 1
Serve sprinkled with white sugar.
Presented as published in 1894. 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 The white ribbon cook book (1894) by Kathryn Armstrong, page 98. The excerpt below is the record exactly as published.
Cream Fritters — Three tablespoonfuls po- tato flour, 1 pint new milk, 2 whole eggs, yolks of 4 eggs, a pat of very fresh butter, powdered white sugar to taste, a few drops essence of almonds, bread-crumbs
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