vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Royal Fritters
From Miss Parloa's kitchen companion, 1887
Serves 3
A clear wine or orange sauce, or a sabayon sauce, is sometimes served with these fritters.
Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 205. The excerpt below is the record exactly as published.
Royal Fritters. Use one scant pint of sifted flour, half a pint of water, one gill of butter, half a gill of sugar, the grated rind and juice of one orange, and five eggs
Cook this with the app: pantry check, scaling, and the assistant.