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Currant Fritters
From The King's College Hospital book of cooking recipes, 1907
Serves 2
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
1040Calories
14 gProtein
32 gCarbs
96 gFat
Full nutrition (34 nutrients)
Calories1040 kcal
Protein14 g
Carbohydrates32 g
Fiber0 g
Sugars12 g
Total Fat96 g
Saturated Fat39 g
Monounsaturated Fat41 g
Polyunsaturated Fat10 g
Omega-30 g
Cholesterol203 mg
Sodium364 mg
Potassium518 mg
Calcium463 mg
Iron2.2 mg
Magnesium45 mg
Phosphorus382 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D5 mcg
Vitamin C51 mg
Vitamin A121 mcg
Vitamin E1.2 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B121.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.7 mg
Folate43 mcg
Choline159 mg
Caffeine0 mg
Water259 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 46. The excerpt below is the record exactly as published.
Currant Fritters. Five tablespoonfuls of flour, a pinch of sugar, the tiniest pinch of salt, mix. Add 1 egg, mix. Add about ipt. milk, stir to a good stiff batter. Add 2ozs. of currants, stir. Leave to stand one hour. Tllen — iast thing before frying— add one small tea- spoonful of baking powder, stir; stand a minute or two, stir a little. "To fry:— Put in a deep pan quite 6ozs. of lard
Cook this with the app: pantry check, scaling, and the assistant.