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Orange Custard Fritters

Name: Orange Custard Fritters
Yield: 2 servings
Ingredients: a quarter of a pound of flour; three eggs; a pint of milk; a pinch of salt; two ounces of loaf sugar; the rinds of two large oranges

From Cassell's dictionary of cookery, 1892

Serves 2

Sufficient for three or four persons.

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

655Calories

25 gProtein

105 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories655 kcal

Protein25 g

Carbohydrates105 g

Fiber4.3 g

Sugars57 g

Total Fat16 g

Saturated Fat6.9 g

Monounsaturated Fat4.5 g

Polyunsaturated Fat1.7 g

Omega-30.1 g

Cholesterol308 mg

Sodium201 mg

Potassium873 mg

Calcium425 mg

Iron4.7 mg

Magnesium71 mg

Phosphorus481 mg

Zinc2.5 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D3.8 mcg

Vitamin C96 mg

Vitamin A218 mcg

Vitamin E1.2 mg

Vitamin K0.2 mcg

Vitamin B60.4 mg

Vitamin B122 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1 mg

Niacin (B3)4.6 mg

Folate180 mcg

Choline279 mg

Caffeine0 mg

Water434 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1027. The excerpt below is the record exactly as published.

Orange Custard Fritters. — Jlix a quarter of a pound of flour very smoothly with three eggs and a pint of milk. Stir the batter over the fire for ten or fifteen minutes until it is quite smooth, then add a pinch of salt, two ounces of loaf sugar, which have been well rubbed upon the rinds of two large oranges

Cook this with the app: pantry check, scaling, and the assistant.