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Ham, Fritters
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for three or four persons.
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
64Calories
6 gProtein
2 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories64 kcal
Protein5.6 g
Carbohydrates1.8 g
Fiber0.1 g
Sugars1.6 g
Total Fat3.7 g
Saturated Fat1.5 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol100 mg
Sodium142 mg
Potassium104 mg
Calcium53 mg
Iron0.5 mg
Magnesium8 mg
Phosphorus95 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C0.1 mg
Vitamin A50 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate12 mcg
Choline84 mg
Caffeine0 mg
Water50 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 681. The excerpt below is the record exactly as published.
Ham. Fritters.— Take the bone of a ham from which no more slices can be cut, and pick off evciy part of the lean meat, and the same quantity of fat. Mince it finely, and with one pound of mince mix two eggs, a cupful of finely- giated bread-crumbs, and half a tea-spoonful of white pepper. Make a thin custard with two eggs and a quarter of a pint of milk
Cook this with the app: pantry check, scaling, and the assistant.