Hot Viennese Fritters
From A guide to modern cookery, 1909
Serves 4
May be accompanied by frothy sauces.
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
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 410. The excerpt below is the record exactly as published.
HOT VIENNESE FRITTERS Roll out a piece of the paste given above to a thickness of one-fifth inch. Spread upon it, at regular intervals, small quantities (about the size of a large walnut) either of stewed fruit or jam
Cook this with the app: pantry check, scaling, and the assistant.