vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cream Fritters
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for five or six 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
Nutrition per serving
465Calories
12 gProtein
28 gCarbs
34 gFat
Full nutrition (33 nutrients)
Calories465 kcal
Protein12 g
Carbohydrates28 g
Fiber2.2 g
Sugars21 g
Total Fat34 g
Saturated Fat13 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat0.2 g
Cholesterol40 mg
Sodium263 mg
Potassium82 mg
Calcium37 mg
Iron0.3 mg
Magnesium11 mg
Phosphorus40 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0.3 mcg
Vitamin E2.9 mg
Vitamin K1.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate1.8 mcg
Choline3 mg
Caffeine0 mg
Water73 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 420. The excerpt below is the record exactly as published.
Cream Fritters, — Pound in a mortar half a dozen macaroons, two ounces of sugar, half a tea-spoonful of saU, and the rind, grated, of half a lemon. Beat up two whites and half a dozen yolks of eggs separately, with half a pint of cream
Cook this with the app: pantry check, scaling, and the assistant.