Potato Fritters
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
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
739Calories
34 gProtein
94 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories739 kcal
Protein34 g
Carbohydrates94 g
Fiber5 g
Sugars27 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.6 g
Omega-30.1 g
Cholesterol430 mg
Sodium374 mg
Potassium1720 mg
Calcium711 mg
Iron2.9 mg
Magnesium125 mg
Phosphorus833 mg
Zinc3.8 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D6.7 mcg
Vitamin C3.2 mg
Vitamin A316 mcg
Vitamin E1.5 mg
Vitamin K0.3 mcg
Vitamin B61.1 mg
Vitamin B123.5 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.2 mg
Niacin (B3)3.6 mg
Folate68 mcg
Choline414 mg
Caffeine0 mg
Water511 g
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 73. The excerpt below is the record exactly as published.
Potato fritters. Scalloped young rabbits with white sauce. Scallop your rabbits and place round a buttered tin or plated dish with large slices of uncooked truffle between each scallop. Pound the timmings of the rabbits, stir them into reduced Spanish sauce (see 3rd of November), pour over the scallops, cover with a sheet of buttered paper, and bake ; when done, take off the paper, and serve. Braised saddle of lamb garnished with rissoles. Braise the same as saddle of mutton (see 6th of February), and garnish with rissoles. Potato fritters. : Stir three ounces of potato flour into a pint of milk, warm for a quarter of an hour; flavour with pounded macaroons, sugar, and a few drops of orange-flower water ; boil and add two yolks of egg
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Cook this with the app: pantry check, scaling, and the assistant.