dairy-freenut-freesoy-freefish-freeshellfish-free
Lemon Fritters
From Modern cookery, in all its branches, 1884
Serves 6
Add milk or cream if needed before frying.
Presented as published in 1884. 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
Nutrition per serving
419Calories
9 gProtein
46 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories419 kcal
Protein9 g
Carbohydrates46 g
Fiber3.1 g
Sugars22 g
Total Fat23 g
Saturated Fat11 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol137 mg
Sodium258 mg
Potassium146 mg
Calcium95 mg
Iron2.4 mg
Magnesium21 mg
Phosphorus123 mg
Zinc1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.7 mcg
Vitamin C25 mg
Vitamin A54 mcg
Vitamin E0.7 mg
Vitamin K2.7 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.3 mg
Folate57 mcg
Choline105 mg
Caffeine0 mg
Water50 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 343. The excerpt below is the record exactly as published.
LEMON FRITTERS. (ENTREMETS.) Mix with six ounces of very fine bread-crumbs four of beef suet minced as small as possible, four ounces of pounded sugar, a small tablespoonful of flour, four whole eggs well and lightly whisked, and the grated rind of one large or of two small lemons, with half or the whole of the juice
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