Raspberry Fritters
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for five or six 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
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1481. The excerpt below is the record exactly as published.
Raspberry Fritters. — Bruise some fresh raspberries, sweeten them, and di-aw off the juice. Crumble two sponge biscuits, pour over them half a quarter of a pint of boiling cream or milk, and leave them in a cool place for half an hour. Beat thoroughly the yolks of four eggs, mix them with the biscuits, and add as much raspberry jidce as will make the batter a bright pink colour
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