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Raspberry Fritters
From Consult me, 1902
Serves 4
Presented as published in 1902. 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
371Calories
8 gProtein
22 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories371 kcal
Protein8.4 g
Carbohydrates22 g
Fiber0.2 g
Sugars15 g
Total Fat28 g
Saturated Fat14 g
Monounsaturated Fat7 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol247 mg
Sodium156 mg
Potassium141 mg
Calcium93 mg
Iron1.2 mg
Magnesium12 mg
Phosphorus153 mg
Zinc0.8 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate31 mcg
Choline147 mg
Caffeine0 mg
Water76 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 416. The excerpt below is the record exactly as published.
RASPBERRY FRITTERS. — Grate 2 Naples biscuits ; pour over them a glass of boiling cream ; when it is almost cold, beat the yolks of 4 eggs to a strong froth ; beat the biscuits a little, then beat both together very much. Add 2 oss. of sugar, and as much rasp- berry juice as will make it a pretty pink colour
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