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Royal Fritters
From Cassell's dictionary of cookery, 1892
Serves 4
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
129Calories
5 gProtein
12 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories129 kcal
Protein5.4 g
Carbohydrates12 g
Fiber0 g
Sugars7.1 g
Total Fat3.7 g
Saturated Fat1.2 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol140 mg
Sodium58 mg
Potassium112 mg
Calcium28 mg
Iron1.2 mg
Magnesium12 mg
Phosphorus90 mg
Zinc0.6 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A60 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate28 mcg
Choline113 mg
Caffeine0 mg
Water83 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1608. The excerpt below is the record exactly as published.
Royal Fritters. — Put a pint of new milk into a saucepan over the fire, and as it rises in the pan stir into it half a pint of light wine. Pour it out, and let it stand a few minutes to cool, skim off the curd, and put it into a basin. Beat it well with two table-spoonfuls of sugar, a little grated lernon-rind or any ether flavour- ing, three well-whisked eggs, and as much flour as will make a stiff batter
Cook this with the app: pantry check, scaling, and the assistant.