Italian Fritters
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Garlic gives a foreign taste; adjust according to preference.
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 176. The excerpt below is the record exactly as published.
a little liver force- meat (see Cloves, Gkound), they are more suited for making that extremely nice and also very cheap dish known as Italian fritters. A little of this rich BLACKWELL'S forcemeat can be made as follows': — Take some paper cases, which are sold at the pastrycook’s for the purpose. Add a little finely-chopped ham to the forcemeat, and half fill the cases with it. Next take a lark and open it, and fill the lark with some of the forcemeat. Make the lark and forcemeat hot in the oven, and then serve in the paper cases, the lark being placed on the top. When the flavour of garlic is not ob- jected to, two or three beads of garlic
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Cook this with the app: pantry check, scaling, and the assistant.