vegetarianpescatariannut-freesoy-freefish-freeshellfish-free

Viennese Fritters

Name: Viennese Fritters
Yield: 3 servings
Ingredients: one Ib. of flour; six oz. of butter; half oz. of yeast; five eggs; half oz. of salt; two-third oz. of sugar; one-sixth pint of milk

From A guide to modern cookery, 1909

Serves 3

Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 410. The excerpt below is the record exactly as published.

VIENNESE FRITTERS Quantities for the paste of Viennese fritters: one Ib. of flour ; six oz. of butter; half oz. of yeast; five eggs; half oz. of salt; two-third oz. of sugar; and one-sixth pint of milk

Cook this with the app: pantry check, scaling, and the assistant.