Meat Fritters
From The official handbook for the National Training School for Cookery, 1891
Time required: about half an hour (plus one hour for batter to rise).
Presented as published in 1891. 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
1081Calories
52 gProtein
95 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories1081 kcal
Protein52 g
Carbohydrates95 g
Fiber0 g
Sugars0.4 g
Total Fat54 g
Saturated Fat17 g
Monounsaturated Fat27 g
Polyunsaturated Fat5.3 g
Omega-30 g
Cholesterol529 mg
Sodium268 mg
Potassium859 mg
Calcium88 mg
Iron13 mg
Magnesium71 mg
Phosphorus560 mg
Zinc7.3 mg
Copper0.6 mg
Manganese0.9 mg
Vitamin D2 mcg
Vitamin C5.6 mg
Vitamin A160 mcg
Vitamin E5.7 mg
Vitamin K1.3 mcg
Vitamin B60.8 mg
Vitamin B127.7 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.6 mg
Niacin (B3)15 mg
Folate241 mcg
Choline294 mg
Caffeine0 mg
Water203 g
As published
This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 12. The excerpt below is the record exactly as published.
Meat Fritters. 29 COOKED MEAT. Lesson No. 2. MEAT FRITTERS. Average cost of " Meat Fritters. INGREDIENTS d. Slices of cold meat 6 4oz. of flour i 1 tablespoonful of salad oil ) Salt J 2 eggs 2 Dripping for frying
Cook this with the app: pantry check, scaling, and the assistant.