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Currant Fritters without Eggs
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
157Calories
5 gProtein
21 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories157 kcal
Protein5.1 g
Carbohydrates21 g
Fiber1.3 g
Sugars12 g
Total Fat6.3 g
Saturated Fat3.9 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol15 mg
Sodium48 mg
Potassium233 mg
Calcium166 mg
Iron0.6 mg
Magnesium29 mg
Phosphorus147 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.2 mcg
Vitamin C12 mg
Vitamin A40 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate15 mcg
Choline22 mg
Caffeine0 mg
Water113 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 without Eggs.— Mix a lAnt of mild alo with as much Hour as will make a thiclc batter. Take care that it is perfectly smooth and free from lumps. Add a few cui-rants, a little sugar and grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.