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Currant Fritters
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for four persons. Time to fry: a few minutes.
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
230Calories
10 gProtein
16 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories230 kcal
Protein10 g
Carbohydrates16 g
Fiber0 g
Sugars6 g
Total Fat14 g
Saturated Fat5.3 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol160 mg
Sodium100 mg
Potassium271 mg
Calcium177 mg
Iron1.4 mg
Magnesium24 mg
Phosphorus214 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.2 mcg
Vitamin C11 mg
Vitamin A100 mcg
Vitamin E0.7 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B121 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1 mg
Folate36 mcg
Choline140 mg
Caffeine0 mg
Water142 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 442. The excerpt below is the record exactly as published.
Currant Fritters.— Whisk three eggs thoroughly, and mix with them gradually six table-spoonfuls of fine floirr and a pinch of salt. Beat the mixtui-e until quite smooth, then add CUR ( 172) CUR one pint of milk. Put a little lard or dripping into a frpng-pan. AVhen quite hot, stir a hand- ful of picked and dried curran
Cook this with the app: pantry check, scaling, and the assistant.