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Mincemeat Fritters
From Cassell's dictionary of cookery, 1892
Serves 1
Fry for 6 to 7 minutes.
Presented as published in 1892. 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
1179Calories
35 gProtein
167 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories1179 kcal
Protein35 g
Carbohydrates167 g
Fiber9.1 g
Sugars69 g
Total Fat43 g
Saturated Fat12 g
Monounsaturated Fat17 g
Polyunsaturated Fat11 g
Omega-30.1 g
Cholesterol558 mg
Sodium1308 mg
Potassium817 mg
Calcium265 mg
Iron9.9 mg
Magnesium82 mg
Phosphorus518 mg
Zinc3.5 mg
Copper0.6 mg
Manganese1.3 mg
Vitamin D3 mcg
Vitamin C13 mg
Vitamin A242 mcg
Vitamin E2 mg
Vitamin K17 mcg
Vitamin B60.5 mg
Vitamin B121.6 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)8 mg
Folate211 mcg
Choline468 mg
Caffeine0 mg
Water205 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 929. The excerpt below is the record exactly as published.
Mincemeat Fritters. — Beat well three eggs, separating the yolks from the whites, moisten a largo table-spoonful of fiour with them, and when the batter is rubbed smooth add eight ounces of mincemeat and part of the juice of a lemon. Fry in boiling lard, and put the fritters on paper before the fire for a minute, then serve hot on a napkin. These fritters should be made small. Drop the mixture from a dessert-spoon into the frying-pan. Bread- crumbs may be used instead of flour — about two ounces and a half will be the quantity for three eggs
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