vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Orange Fritters
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for four or five 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
500Calories
9 gProtein
53 gCarbs
27 gFat
Full nutrition (35 nutrients)
Calories500 kcal
Protein9.3 g
Carbohydrates53 g
Fiber0 g
Sugars16 g
Total Fat27 g
Saturated Fat13 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol162 mg
Sodium48 mg
Potassium1366 mg
Calcium110 mg
Iron1.9 mg
Magnesium58 mg
Phosphorus188 mg
Zinc1.4 mg
Copper0.5 mg
Manganese1.2 mg
Vitamin D0.5 mcg
Vitamin C38 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K2 mcg
Vitamin B60.4 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate24 mcg
Choline74 mg
Caffeine0 mg
Alcohol4.2 g
Water269 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 1028. The excerpt below is the record exactly as published.
Orange Fritters. — ^lix tv.-o table-spoon- fuls of flour smoothly with ore well-beaten egg, a quarter of an ounce of butter, and a quarter of a pint of cream, and add a pinch of salt and a dessert-spoonful of brandy. Peel four or five large sweet oranges
Cook this with the app: pantry check, scaling, and the assistant.