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Spanish Fritters
From Vegetarian cookery, 1891
Serves 2
Presented as published in 1891. 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
61Calories
3 gProtein
0 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories61 kcal
Protein3.3 g
Carbohydrates0.5 g
Fiber0 g
Sugars0.1 g
Total Fat5 g
Saturated Fat2.3 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol101 mg
Sodium37 mg
Potassium42 mg
Calcium18 mg
Iron0.4 mg
Magnesium3.4 mg
Phosphorus54 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate12 mcg
Choline74 mg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 88. The excerpt below is the record exactly as published.
Spanish Fritters. Cut some small slices of nice light bread, without crust, in square pieces ; lay them separately on a dish ; mix a little powdered cinnamon, sugar, and a table-spoonful of thick cream, with an egg, well beaten ; pour it on- the slices of bread ; let them remain a few minutes, and fry them in butter till nicely brown. 154 VEGETATIIAN COOKEUT. No. 343. — Cream Toast. Toast a slice of either brown or white bread ; cut it in square pieces, and lay them in a dish ; add a little sugar, and a few drops of almond flavour to half a pint of cream, and when boil- ing, pour it over the toast, and servo immediately. No. 344. — Sweet Toasts. Cut some slices of nice light bread
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