Seer Fritters

Name: Seer Fritters
Ingredients: six nice collops of seer-fish; the yolks of two eggs; one tablespoonful of brandy; one tablespoonful of salad oil; four or five tablespoonfuls of water; three tablespoonfuls of imported flour; a pinch of salt

From Culinary jottings, 1885

Presented as published in 1885. 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

352Calories

8 gProtein

19 gCarbs

24 gFat

Full nutrition (35 nutrients)

Calories352 kcal

Protein8.1 g

Carbohydrates19 g

Fiber0 g

Sugars0 g

Total Fat24 g

Saturated Fat1 g

Monounsaturated Fat10 g

Polyunsaturated Fat1.7 g

Omega-30 g

Cholesterol0 mg

Sodium2.4 mg

Potassium33 mg

Calcium6.2 mg

Iron1.3 mg

Magnesium6.9 mg

Phosphorus26 mg

Zinc0.2 mg

Copper0 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E6.6 mg

Vitamin K1 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.6 mg

Folate38 mcg

Choline0 mg

Caffeine0 mg

Alcohol4.6 g

Water88 g

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 223. The excerpt below is the record exactly as published.

Seer fritters ^vitll ^^^^i ^ j^ i | L^ ^j " mari- llullundaise sutice. nadc" in a little lime juice or vinegar, pepper, salt, onion, and ywcct herbs. Half fry, or bake MENU FOR A DINNER OF SIX. 399 them, and let them get cold. Prepare some batter as follows :— Beat up together the yolks of two eggs (save the whites) with one table-spoonful of brandy, one of salad oil, and four or five table-spoonfuls of water. Amal- gamate with this three table-spoonfuls of imported flour, and a pinch of salt

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