Indian Fritters
From Cassell's dictionary of cookery, 1892
Serves 1
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
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 739. The excerpt below is the record exactly as published.
Indian Fritters. — Put three table- spoonfuls of floiir into a basin, and nux it to a stiff paste ijvith boiling water. Stir briskly, and beat the batter well or it will not be smooth. Break into the basin two eggs with their whites, and two more yolks without the whites
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