Italian Fritters
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Adding a small quantity of genuine foie gras improves the flavor.
Presented as published in 1880. 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 The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 84. The excerpt below is the record exactly as published.
Italian fritters. These fritters are usually made by making forcemeat from equal quantities of calves' liver and ham, whicli are fried in the frying-pan with two or three beads of garlic, a small quantity of mushrooms, and some aromatic herbs
Cook this with the app: pantry check, scaling, and the assistant.