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Custard Fritters
From Soyer's standard cookery, 1912
Serves 2
Presented as published in 1912. 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
515Calories
13 gProtein
66 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories515 kcal
Protein13 g
Carbohydrates66 g
Fiber1.7 g
Sugars39 g
Total Fat22 g
Saturated Fat6.1 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.7 g
Omega-30.2 g
Cholesterol29 mg
Sodium9977 mg
Potassium454 mg
Calcium354 mg
Iron1.9 mg
Magnesium49 mg
Phosphorus316 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E2.4 mg
Vitamin K11 mcg
Vitamin B60.2 mg
Vitamin B121.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.6 mg
Folate41 mcg
Choline49 mg
Caffeine0 mg
Water219 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 203. The excerpt below is the record exactly as published.
Custard Fritters. INGREDIENTS. — Two tablespoonfuls of cornflour, two table- spoonfuls of fine flour, four tablespoonfuls of castor sugar, four yolks of eggs, one pint of milk, two saltspoonfuls of salt, vanilla essence, eggs and breadcrumbs, frying-fat
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