Fritura Mixta (Vegetables) - Spanish

Name: Fritura Mixta (Vegetables) - Spanish
Ingredients: Parboil vegetables as in chitchkee (No. 192); enough thick cream sauce (No. 123) to hold together; dip all in fritter batter (No. 446)

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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 Pan-Pacific cook book (1915) by L. L. McLaren, page 31. The excerpt below is the record exactly as published.

FRITURA MIXTA (VEGETABLES)— SPANISH Parboil vegetables as in chitchkee (No. 192), keeping them separate. Mix the smaller ones with enough thick cream sauce (No. 123) to hold together, then chill. Cut in cubes, dip all in fritter batter (No. 446)

Cook this with the app: pantry check, scaling, and the assistant.