Jam Fritters
From Puddings and pastry à la mode, 1889
Presented as published in 1889. 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 Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 14. The excerpt below is the record exactly as published.
Jam Fritters. Cut some small sponge-cakes in half, spread both halves with jam ; moisten the edges with water, stick them firmly together, add two whipped whites of eggs to some batter made with white wine
Cook this with the app: pantry check, scaling, and the assistant.