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Regina Fritters
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. 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
46Calories
1 gProtein
9 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories46 kcal
Protein0.5 g
Carbohydrates9.2 g
Fiber0.1 g
Sugars4.5 g
Total Fat1 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.3 g
Cholesterol0.2 mg
Sodium40 mg
Potassium15 mg
Calcium17 mg
Iron0.2 mg
Magnesium1.5 mg
Phosphorus11 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate3.9 mcg
Choline0 mg
Caffeine0 mg
Water5.3 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 412. The excerpt below is the record exactly as published.
REGINA FRITTERS Shape some lady’s-finger biscuits (preparation No. 2378) into large half-balls, one and a half inch in diameter; bake these in a moderate oven and cool them. Then hollow out these half-balls ; garnish them with apricot or some other jam
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