Yarmouth Fritters
From "Dainty dishes", 1903
Presented as published in 1903. 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 "Dainty dishes" (1903) by Adolphe Meyer, page 4. The excerpt below is the record exactly as published.
Yarmouth Fritters. Remove the fillets from 4 bloaters, take off the skin and pound in the mortar ; add a tablespoonf ul of Bech- amel, 2 ounces of butter and the same amount of grated Parmesan cheese
Cook this with the app: pantry check, scaling, and the assistant.