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Tajadas de Pan (Bread Fritters)
From Banquets of the nations, 1911
Serves 1
Serve with orange or lemon cream sauce.
Presented as published in 1911. 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
603Calories
14 gProtein
58 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories603 kcal
Protein14 g
Carbohydrates58 g
Fiber1.7 g
Sugars27 g
Total Fat35 g
Saturated Fat15 g
Monounsaturated Fat13 g
Polyunsaturated Fat4.2 g
Omega-30.1 g
Cholesterol53 mg
Sodium387 mg
Potassium455 mg
Calcium431 mg
Iron2.1 mg
Magnesium46 mg
Phosphorus319 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D3 mcg
Vitamin C2.2 mg
Vitamin A78 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.1 mg
Folate2.8 mcg
Choline58 mg
Caffeine0 mg
Water244 g
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 238. The excerpt below is the record exactly as published.
Tajadas de Pan. (Bread Fritters.) Cut some slices of bread, remove the crusts, and cut the slices into any shape liked. Moisten each with a few drops of brandy. Beat up two eggs with half a pint of milk, and mix in smoothly sufficient flour to make a batter. Pour the batter over the pieces of bread, and leave them for an hour. Melt a lump of lard or clarified fat in a flat stewpan, put in the pieces of bread, and fry them a pale golden brown. Drain, spread a small quantity of any kind of preserve
Cook this with the app: pantry check, scaling, and the assistant.