Fritters
From The encyclopædia of practical cookery, 1890
Serves 1
Presented as published in 1890. 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
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 20. The excerpt below is the record exactly as published.
Fritters. — Cut 2oz. of any pound Cake into fingers ; cover them with a thin coating of red or black-currant jam, and press' two together. Dip them into sweet batter and fry in boiling fat
Cook this with the app: pantry check, scaling, and the assistant.