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Dagmar Fritters
From Cassell's dictionary of cookery, 1892
Serves 2
Time: 20 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
753Calories
32 gProtein
117 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories753 kcal
Protein32 g
Carbohydrates117 g
Fiber1.1 g
Sugars27 g
Total Fat17 g
Saturated Fat6.2 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol480 mg
Sodium5097 mg
Potassium528 mg
Calcium262 mg
Iron8.8 mg
Magnesium62 mg
Phosphorus495 mg
Zinc3 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D3.7 mcg
Vitamin C0.1 mg
Vitamin A239 mcg
Vitamin E1.4 mg
Vitamin K0.9 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)7.9 mg
Folate240 mcg
Choline390 mg
Caffeine0 mg
Water217 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 459. The excerpt below is the record exactly as published.
Dagmar Fritters.— Make a batter of the consistency of cream with half a pound of flour, a little salt, and five well-beaten eggs. Beat it for some minutes and add a little milk, powdered sugar, a tea-spoonful each of grated lemon-peel and powdered cinnamon ; then beat again and throw in an ounce and a half of candied citron
Cook this with the app: pantry check, scaling, and the assistant.