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Fritters 'A La Bourgeoise'
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. 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
38Calories
1 gProtein
3 gCarbs
3 gFat
Full nutrition (24 nutrients)
Calories38 kcal
Protein0.6 g
Carbohydrates3.1 g
Fiber0.2 g
Sugars0.6 g
Total Fat2.6 g
Saturated Fat1.5 g
Monounsaturated Fat0.5 g
Cholesterol8.8 mg
Sodium19 mg
Potassium11 mg
Calcium6.7 mg
Iron0 mg
Magnesium0.4 mg
Phosphorus3.6 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Niacin (B3)0 mg
Water3.6 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 411. The excerpt below is the record exactly as published.
FRITTERS ‘‘A LA BOURGEOISE”’ Cut a stale brioche crown into slices, one-third inch thick, and dip these into fresh, sugared cream
Cook this with the app: pantry check, scaling, and the assistant.