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Curd Fritters
From Cassell's dictionary of cookery, 1892
Serves 1
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
508Calories
15 gProtein
33 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories508 kcal
Protein15 g
Carbohydrates33 g
Fiber0 g
Sugars13 g
Total Fat35 g
Saturated Fat13 g
Monounsaturated Fat15 g
Polyunsaturated Fat4.7 g
Omega-30 g
Cholesterol396 mg
Sodium143 mg
Potassium172 mg
Calcium61 mg
Iron3.2 mg
Magnesium19 mg
Phosphorus225 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2.6 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.8 mg
Folate87 mcg
Choline306 mg
Caffeine0 mg
Water79 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 439. The excerpt below is the record exactly as published.
Curd Fritters. — Press a pint of curds thi-ough a mortar, and mix with it the whites of two and the yolks of four well-beaten eggs, a dessert-spooni'ul of flom-, a table-spoonful of sifted sugar, and a pinch of pounded cinnamon. Put some lard into a frying-pan
Cook this with the app: pantry check, scaling, and the assistant.