Spanish Fritters
From The Cook County cook book, 1912
Serves 4
Recipe by Mrs. Mary Carpenter, Des Plaines, IL.
Presented as published in 1912. 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 The Cook County cook book (1912) by Associated College Women Workers, page 72. The excerpt below is the record exactly as published.
SPANISH FRITTERS.— Pare the crust from a stale loaf, cut in slices an inch thick. Beat up the yolks of 3 eggs with a pt. of sweet milk, in which put a teaspoon of salt. Have your skillet hot and put in a 54 tablespoon of lard
Cook this with the app: pantry check, scaling, and the assistant.